How to Make Brown Head Cheese – A Traditional British Brawn Recipe

--- write ✍️ by foodie Parmod.

What Is Brown Head Cheese (Brawn)?

Despite the name, head cheese is not a dairy product. Known more traditionally in Britain as brawn, this cold meat terrine is made by slow-cooking a pig’s head (or similar cuts) until the meat is tender, then setting it in its natural jelly. It’s a deeply flavoured, old-fashioned dish – once a staple of rural kitchens across the UK – and it's making a comeback with fans of nose-to-tail cooking.

This recipe for brown head cheese includes dark spices like cloves, nutmeg, and pepper, giving it a rich colour and a warming flavour, ideal for spreading on toast, crackers, or serving as a cold meat on a buffet platter.

---

Ingredients (Serves 6–8)

For the meat:

1 pig’s head (halved or quartered by your butcher)

2 pig’s trotters (optional – extra gelatine)

1 onion, peeled and halved

2 carrots, peeled

2 celery sticks

2–3 bay leaves

6–8 black peppercorns

Water (enough to cover)

For the seasoning (after cooking):

Salt and black pepper, to taste

½ tsp ground allspice

¼ tsp ground cloves

½ tsp ground nutmeg

A splash of malt vinegar or cider vinegar

Chopped fresh parsley (optional)

---

Equipment

Large stockpot or preserving pan

Colander or strainer

Mixing bowl

Loaf tin or terrine mould

Cheesecloth or muslin (optional)

---

How to Make Brown Head Cheese (Brawn)

Step 1: Prepare the meat

Ask your butcher to clean and split the pig’s head. Remove any hairs (use a flame if needed) and rinse under cold water.

Place the head (and optional trotters) into a large stockpot along with the onion, carrots, celery, bay leaves, and peppercorns. Pour in cold water until everything is covered.

Bring to the boil, then reduce to a gentle simmer. Skim off any scum that rises.

Simmer gently for 4–5 hours, or until the meat falls away from the bone and the liquid becomes rich and slightly gelatinous.

---

Step 2: Remove and shred the meat

Carefully lift out the pig’s head and trotters. Set aside to cool slightly.

Strain the stock through a sieve into a bowl or jug – this will be your jelly base. Let it cool, then skim off excess fat from the top.

Once the meat is cool enough to handle, remove all the usable meat, including cheeks, tongue, and any tender bits. Discard bones, gristle, and skin. Shred or chop the meat finely.

---

Step 3: Season the meat

In a large bowl, mix the chopped meat with salt, pepper, cloves, nutmeg, and allspice. Add a splash of vinegar to enhance flavour and help with preservation.

Optional: mix in chopped parsley for a fresh finish.

---

Step 4: Mould and set the brawn

Line a loaf tin or terrine mould with cling film or muslin.

Pack in the seasoned meat tightly, then pour over just enough of the reserved cooking stock to cover the meat.

Place a weight or small tray on top to compact it (you can use tins or jars as weights), then chill in the fridge for 8–12 hours or overnight until fully set.

---

How to Serve Brown Head Cheese

Brown head cheese is typically served cold and sliced, often with:

Pickles or onions

Brown bread and butter

English mustard or horseradish

As part of a ploughman’s lunch or cold buffet

---

Storage Tips

Refrigerate: Keep in the fridge, wrapped or in an airtight container, for up to 5 days.

Freeze: You can freeze it, but the texture may change slightly when defrosted.

Fat layer: Pouring a thin layer of melted fat or jelly on top can help seal and preserve the meat for longer.

---

Why Make Brawn at Home?

Making brown head cheese is a brilliant way to honour traditional British cooking, reduce waste, and use undervalued cuts of meat. It’s affordable, deeply savoury, and a real talking point at any dinner table.

It also supports sustainable, nose-to-tail eating – a culinary approach that’s better for the planet and your wallet.

---

Final Thoughts

Homemade brown head cheese (brawn) may seem unusual today, but it’s a treasured British recipe with roots in practicality and flavour. Whether you’re a food history enthusiast, a home cook looking to try something different, or someone who loves traditional, rustic foods, this is a rewarding project worth trying.

You’ll be amazed by the depth of flavour, and the satisfaction of turning humble ingredients into something so unique and delicious.

---

how to make brown head cheese, British brawn recipe, traditional head cheese UK, pig’s head terrine, homemade brawn, pork head jelly, old fashioned cold cuts, head cheese recipe British, nose-to-tail cooking UK, make brawn from scratch

#BritishCooking #Brawn #HeadCheese #TraditionalRecipes #NoseToTail #ColdCuts #PorkRecipes #RusticFood #Offal #FoodHistory

--- write ✍️ by foodie Parmod.