Our Paprika Headcheese is a masterful execution of this old world product. Headcheese was traditionally made with leftover bits of low-quality meat, often sourced from the head and cheeks, often requiring extensive cooking, and sometimes including organ meat. Our offering is a distinct upgrade on that, utilizing scalded, brined pork shoulder, which is one of the best cuts of meat on the hog, as well as utilizing boiled pork skins to form the gelatin. Flavoured with salt, paprika, pepper, garlic, and onion, the diced, blended meat block is stuffed into a beef stomach casing, and then cooked, melting everything together in its own juices, and it’s the subsequent chilling process that helps solidify and stratify the meat into this eye-catching and flavourful product. Slice it and combine with cream cheese or mustard on fresh bread as a unique sandwich meat.