Posted by / Sunday, August 19, 2012

Mangalitsa Head Cheese

Being Hungarian, you grow up eating what may not be (for some) traditional American fare. Head cheese is one of those dishes and my grandmother made this every winter — I always remember looking forward to it.

Imagine my surprise when I walked into Belmont Butchery and saw this Mangalitsa version in the case yesterday! I learned this week that Best of What's Around and Spring hill farm North of Scottsville is starting to raise this variation of hog, which is exactly where Belmont Butchery sourced the hog for making their own head cheese.

Toss the above on some wheat bread, slather some Tin Mustard on it and Sunday lunch happened in RVA.

Do you happen to enjoy head cheese or are you just not going there?

E.A.T. local E.A.T. well


  1. Replies
    1. Ha, I knew you would be. Due to the lack of response and traffic I really think a lot of people had no clue what this even is.


"Some people eat to live; I live to eat." -Tim Vidra

An avid home cook, I believe in using simple ingredients, local when possible and am inspired by the principles of supporting a sustainable food system. I’ve cultivated this blog as a way to share my passion for the preparation and enjoyment of food in a way that everyone from beginners to long time foodies can get involved in.



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