Tlačenka is generally thicker than huspenina, and commonly is eaten with chopped onions and sprinkled with vinegar. A similar product, tlačenka, is basically huspenina with some more meat, chopped liver, and various offal, poured into a prepared pig stomach and left to solidify under the weight. Other ingredients may include onion, pepper, allspice, bayleaf, vinegar, salt, carrot, parsley, root celery, and sometimes eggs.
Czech Republic: The huspenina or sulc (from German Sülze) is made from pig's heads or legs boiled together, chopped, mixed in their broth, poured into a pan, and left in the cold to solidify.Cyprus: made with pork and known as zalatina, a word possibly derived from the English word gelatin.The name švargl is used for a variant where the chopped parts are stuffed inside the pig's stomach, similar to a Scottish haggis. A strongly seasoned version of this cut is called tlačenica. Croatia: This cut is generally known as hladetina, and is commonly produced after the traditional slaughter of pigs.The broth is heavily seasoned with garlic before cooling. Bulgaria: The meal пача ( pacha) is prepared from pig's heads (primarily the ears), legs, and often tongue.Depending on the region, it is often served with a light dressing (vinegar, sunflower seed oil or pumpkin seed oil, sliced onions). Austria: Head cheese is known as Presswurst, Sulz or Schwartamaga in the most western regions.
( January 2012) ( Learn how and when to remove this template message) Statements consisting only of original research should be removed. Please improve it by verifying the claims made and adding inline citations. This section possibly contains original research. The term "souse", a corruption of the German Sülze, is used for the pickled variety in North America and the West Indies. The term "head cheese" is used in North America, "potted heid" in Scotland, and "brawn" elsewhere in Britain and Australia. The term hoofdkaas can be divided into hoofd (head) originating from the animal heads commonly used to prepare the dish, and kaas (cheese) describing the texture, which resembles that of cheese. The English term "head cheese" is a calque derived from the Dutch word hoofdkaas, which literally translates to "head cheese". Modern head cheese recipes may require additional gelatin, or more often need to be reduced to set properly. Meat jellies made this way were commonly a peasant food and have been made since the Middle Ages. Historically, meat jellies were made of the head of an animal, less its organs, which would be simmered to produce a naturally gelatinous stock that would congeal as the dish cooled. A version pickled with vinegar is known as souse. Variations of head cheese exist throughout Europe and the rest of the world, with differences in construction and ingredients. Trimmings from more commonly eaten cuts of pork and veal are often used, with gelatin added as a binder. The parts of the head used vary, and may include the tongue and sometimes the feet and heart but do not commonly include the brain, eyes or ears. Despite its name the dish is not a cheese and contains no dairy products. It is made with flesh from the head of a calf or pig (less commonly a sheep or cow), typically set in aspic, and usually eaten cold, at room temperature, or in a sandwich. Head cheese ( Dutch: hoofdkaas) or brawn is a cold cut terrine or meat jelly that originated in Europe. Head cheese, Elizabeth's restaurant, New Orleans.
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