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Head Cheese

Ready in 5 hours (plus setting time)

Makes 1 - 4x6 inch Pyrex dish

Recipe by Courtney Anderson


1 Pine View Farms pork hock

1 Pine View Farms cold smoked pork loin roast

2 onions

1 head garlic

10 bay leaves

1 tsp sage

2 tbsp Himalayan salt

1 tsp rosemary

1/2 tsp black pepper

1 tbsp Apple cider vinegar

2-3 tsp grass fed gelatin (optional for a more firm texture)

½-1 cup fresh parsley

Filtered Water

Optional: chopped apple, lemon zest, beef gelatin


  1. In a large stock pot on stove top add pork hock, pork loin, diced onions, diced garlic, bay leaves, sage, rosemary, black pepper, salt and Apple cider vinegar. Cover with water (enough that bones are fully submerged) Bring to a boil and reduce to simmer for 4-5 hours. Strain broth and set aside.
  2. Separate meat and pull apart with two forks. Bring 2 cups of the broth to a boil. Add in 2-3 tsp gelatin dissolved in 2-3 tbsp cold water. Add to broth. Remove broth from stove top.
  3. Fill the Pyrex dish ¾ full with pulled pork, add parsley and pour in broth, gently mix and place in the fridge to set. Leave overnight or for a minimum of 6 hours. Enjoy with crackers, pickles, olives, fruits etc. on a platter or as part of a charcuterie board.