Archive for Souse


Posted in Chef with tags , on October 25, 2010 by wilburcoxjr

This is a different type of terrine made from pigs head.  It is called Souse, and it is studded with pickled peppers and white vinegar.  The cooking liquid is reduced and poured over top the terrine to help it gel.  Heavily seasoned and slightly acidic.  In my mind, this is the biggest bang for your buck in the world of Pigs Head.  Enjoy!!


Posted in Chef with tags on April 8, 2009 by wilburcoxjr

With all of this time on my hands recently, I have found myself wandering through the local supermarket.  Getting all the staples, chicken livers, tortillas, and braunsweiger. In the deli case I stumbled across a product called Souse.  When reading the ingredient label I saw that the first three ingredients are Pork Snouts, Pork Tongues, and Pork Skins.  Throw in a little hot pickled peppers and basically it’s just an updated Southern version of one of my favorite things.  Good Old Head Cheese, too bad no one ever buys it, and they rarely ever have it fresh.  I really like this Souse, its meaty with a good amount of gelatin, and the vinegar from the pickled peppers cuts right through the fat.  I think what turns most people off is the amount of tendon and cartilage in this classic preparation, but for die hards like me, this is a true work of art.  Carolina Pride, you get my seal of approval.  Thanks for keeping the tradition alive, and we should all be thankful for the South and it’s love of the PIG!!!!