-=> Quoting Jim Weller to Nancy Backus on 11-12-18  20:53 <=-
 -=> Quoting Nancy Backus to Michael Loo <=-
 
 NB>> I've been buying a pork souse lately... makes a good
 NB>> snack/meal-ish / Camellia (I think it is) makes a mild and a
 NB>> hot one

 JW> Delicious stuff and if people object to being served head cheese you
 JW> can always call it brawn, potted meat, tete pressee or pate de tete.

Tete pressee, perhaps, in this case.... slices of chunks of meat with
only the barest minimum of gelatin holding them together... doesn't look
much at all like what I'm familiar with as head cheese (which I also
like)... 

 JW> I haven't encountered hot head cheese but I guess it's a thing.

The wrapper reads Camellia brand Sliced Souse Hot, made in Buffalo [NY]
since 1935.  Ingredients: pork snouts, pork tongues, water, vinegar,
pork skins, red peppers, pickles (fructose, vinegar, water, salt,
mustard seed, red peppers, celery seed, natural flavors, xanthan gum,
calcium chloride, polysorbate 80, sodium benzoate, turmeric), gelatin,
spices, salt, dextrose, extractives of paprika, sugar, sodium nitrate,
flavorings, sodium ascorbate.

The mild is the same list of ingredients, IIRC, but there obviously is a
little less of the hot red pepper in it... maybe reduced spices as well.

 JW> I also think of head cheese as being chunks of meat, and not ground
 JW> meat, set in gelatin. But then those crazy Cajuns like to mix things
 JW> up ...
 JW> Title: Hot Hogshead Cheese
 JW> Categories: Offal, Spice, Pork, Chilies, Cajun

I guess I'd not consider that head cheese precisely, either... but it
does look like it might be tasty in its own right.... :)

ttyl        neb

... I'm sure everything I can't find is in a safe place somewhere.

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