Headcheese

Headcheese, also called brawn, is not a dairy product but a meat jelly or terrine, usually made from the flesh of a calf's or pig's head, less often a sheep's or cow's, set in a savory aspic and eaten cold or at room temperature; it does not necessarily include brain, eyes or ears, and producers often use trimmings from more common pork and veal cuts along with added gelatin. It began as a peasant food made by simmering head parts into a naturally gelatinous stock that set on cooling, typically seasoned simply with sage and sometimes lemon juice. Versions are eaten across Europe and beyond, including German Sulze, French fromage de tete, Chinese xiao rou, Vietnamese gio thu, and in the American Deep South and among Pennsylvania Dutch communities.