Souse, also known as head cheese, is a savory jellied pork dish with roots in various global cuisines. The Southern United States version often features pork head meat, feet, and ears simmered until tender and set in a vinegary broth. Making traditional Southern souse takes time and care, but results in a unique, old-fashioned meaty delicacy.
Here is a step-by-step guide to preparing authentic homemade Southern pork souse
Ingredients
- 1 hog’s head, split and cleaned thoroughly (eyes and brains removed)
- 2 hog’s feet, cleaned
- 2 hog’s ears
- Water to cover
- 1 cup white vinegar
- 1 tablespoon crushed red pepper flakes
- 1 teaspoon salt
- 1⁄2 teaspoon dried sage
Step 1 – Simmer the Meat
Place the hog head, feet, and ears into a large stockpot. Cover completely with water. Bring to a boil over high heat, then reduce to a gentle simmer.
Simmer for about 4 hours until the meat is very tender and falling off the bone. Check periodically and add more water if needed to keep the meat submerged.
Step 2 – Remove and Shred the Meat
Once fully cooked, carefully remove the head, feet, and ears from the pot. Allow to cool enough to handle
Pick all the meat from the bones. Discard the bones, skin, cartilage, and any unappetizing pieces.
Shred and chop the meat into small chunks. Place in a large bowl.
Step 3 – Drain and Mash the Meat
Drain off any liquid from the shredded meat. There will likely be some excess fat – try to remove as much as possible.
Use a potato masher or fork to mash and shred the meat further, until it forms a coarse, meaty paste.
Step 4 – Season the Meat
Add 1 cup white vinegar, 1 tablespoon crushed red pepper flakes, 1 teaspoon salt, and 1/2 teaspoon dried sage. Mix everything together well.
Taste and adjust seasoning if desired. Add more vinegar for tanginess, salt for overall flavor, red pepper for heat, or sage for earthiness.
Step 5 – Pack into Containers
Line a few small loaf pans, bowls, or containers with plastic wrap. Pack the souse mixture tightly into the lined containers.
Cover tightly and refrigerate overnight to allow the flavors to blend and the broth to fully gel.
Serving Suggestions
- Slice and serve cold, garnished with chopped parsley.
- Fry slices hot in a skillet until slightly crispy on the edges.
- Serve in sandwiches on crusty bread with mustard and pickles.
- Dice up and add to bean or vegetable soups for a meaty addition.
Southern-style souse has a unique texture from the natural gelatin in the pork meat and feet. The vinegar provides welcome brightness to balance the rich meatiness. Adjusting the seasoning allows you to control the flavor profile.
While not for everyone, pork souse remains a cherished staple in many Southern households. Making it yourself lets you source high-quality local meat and avoid questionable ingredients. Share a batch with adventurous family and friends looking to expand their culinary horizons.
Southern Style Pork Souse
FAQ
How do you cook a pig with souse?
For more of Van Aken’s musings on souse, read The Mystery of Souse. Rinse the pigs feet and tails in several changes of water. Now place all of the above in a large pot and bring to a simmer. Cook for 2 or more hours and the pig meat is tender. Strain reserving the liquid for later. When the meat is cool enough to handle shred and reserve it.
What are the main ingredients in a Souse?
The main ingredients in a souse recipe include pork (you can use ham instead for a vegetarian option). Other common ingredients are onions, garlic, peppers, mustard seeds, allspice, cloves, bay leaves, peppercorns, salt, and sugar.
What are the different types of souses?
There are various types of souses. Some contain a variety of vegetables like onions, carrots, peppers, celery, and cabbage. Others consist of meats such as ham hocks, bacon, salt pork, or beef shanks. Additionally, you might find mushrooms, tomatoes, parsley, garlic, herbs, and spices used in souses.
What does a hot souse taste like?
Hot souse is souse that will have hot red peppers in it, giving it a spicy taste. Souse is often labelled “hot” or mild.” In Louisiana, “hot souse” will often also have crawdads and fish parts in it, and be very spicy. The other meaning of pork souse in the American south is pieces of cold pork served in a sauce.