75 Sentences With "head cheese" | Random Sentence Generator

The cheese board includes head cheese from a suckling pig.

There is no head cheese on the menu, which purists will mourn.

A couple of days later, I met up with Yuri Weber, the Co-op's head cheese buyer.

"We buy things that are easy to cook: head cheese, ham, pulled pork, tortillas, and that's it," he says.

We just didn't remember all the details of, you know, making head cheese from when we were six and seven.

When I was a kid they would make creton or head cheese or beef bone soup or seared calf's liver.

The board stretched 150.5 feet (or 45.73 meters) across a dining table, and it featured 400 pounds of Boar's Head cheese and cured meat.

Head cheese is available at the Fifth Avenue address but unmentioned on the menu, because Ms. Wong was concerned that the term would confuse some customers.

Still popular is the Gagauz head cheese, a coldcut jellied meat filled with flesh from the head of a calf or pig, similar to an aspic.

Not long after Congress opened I started to hear excited reports about the pork head sanga, juicy head cheese fried and served between two rounds of soft white bread.

At the White House, where even the edible is political, Mr. Batali will avoid the more adventurous dishes found on Babbo's menu, like the aforementioned ravioli, as well as the head cheese, tripe, pig foot and sweetbreads.

To start, you might smear a gob of chicken liver pâté on a tangy slice of miche charred over the grill, or some head cheese, a spreadable pink composite of meat not quite held together by drippy pork goo.

Now, Upper West Side carnivores can have their pastured beef, air-chilled poultry and heritage pork, along with charcuterie like head cheese, from the new meat market and restaurant that Ken Friedman and the chef April Bloomfield have bestowed on the neighborhood.

The inevitable small-plates section is a catchall category for vegetables, seafood and the odd detour into offal (stewed tripe that still has a pleasant, octopus-like bounce in its chile-enhanced tomato sauce, or a breaded and fried ball of head cheese, gooey and alluring).

In this classically simple Greenwich Village townhouse, an energetic and pleasure-seeking chef named Mario Batali wanted New Yorkers to try something new: a salad of truffled lamb's tongue; melting pink windowpanes of head cheese; triangles of beef-cheek-filled pasta in a sauce thickened by crushed squab livers.

So the classic banh mi dac biet — filled with a swirl of pâté, quivery head cheese and pale, thin sheets of cha lua, pork that has been pulverized and steamed, bearing a streak of fish sauce — appears alongside one crammed with Korean bulgogi, rugged strips of grilled rib-eye, caramel-edged and faintly smacking of honey.

We have discovered yet more ingredients to add to the mix, including head cheese from an ancient species of Pleistocene wolf found preserved in Siberia, cannabis residue scraped from a brazier in a 2,500-year-old tomb in the Pamir mountains of Central Asia, and as a garnish, leftover human blood from a bed bug feast.

The Gazet van Antwerpen (Antwerp Gazette, popularly named De Frut, "sour head cheese") is a Belgian newspaper in Antwerp and Flanders, published by Concentra.

Cold cut of Blood tongue Blood Tongue, or Zungenwurst, is a variety of German head cheese with blood. It is a large head cheese that is made with pig's blood, suet, bread crumbs and oatmeal with chunks of pickled beef tongue added. It has a slight resemblance to blood sausage. It is commonly sliced and browned in butter or bacon fat prior to consumption.

Wisconsin, Illinois, Michigan, and other portions of the Upper Midwest, United States: Head cheese and sulze are both made from pork snouts and tongues, but head cheese often uses larger chunks of smoked meat, while sulze generally uses unsmoked, chopped meat and has added vinegar and pickles. Louisiana, Mississippi, Alabama, and other portions of the Deep South, United States: The highly seasoned hog's head cheese is very popular as a cold cut or appetizer. A pig's foot provides the gelatin that sets the cheese, and vinegar is typically added to give a sour taste. It is a popular Cajun food and is often encountered seasoned with green onions.

In Slovenia, aspic is known as , and is traditionally served for Easter. The word comes from the German , which originally means head cheese (otherwise known as in Slovene).

Another memorable sketch involved Snow scheduling an unsuspecting Blackman to perform stand-up comedy at a nursing home, with humorously disastrous results. Head Cheese had one opportunity to become the WWF World Tag Team Champions when they took on the New Age Outlaws, however, the match ended in a no contest due to the interference from the debuting Radicalz. Head Cheese also appeared on WrestleMania 2000 losing to T & A (Test and Albert).

The term "head cheese" is used in North America, "potted heid" in Scotland, "brawn" elsewhere in Britain and Australia. The term "souse" for the pickled variety is North American and West Indian.

The Croatian version of this dish is called ( meaning cold). Variants range from one served in a dish with lot or rather delicate gelatin, to more resembling the German sulze, a kind of head cheese.

The local cuisine is distinguished its use of cured meats such as head cheese and longaniza sausage. Sweets include those made from sesame seen and pine nuts and traditional drinks include chorote, pinol and cacaotada.

Alberta, Canada: the typical jellied meat available in stores is labelled "head cheese", whether or not it is actually made from the head. The large Eastern European community in the province also has a (declining) tradition of making jellied meat at home, usually from pigs' feet, and this is called studenetz in the local dialect of the Ukrainian language. Pennsylvania, United States: In the Pennsylvania Dutch dialect, head cheese is called souse. Pennsylvania Germans usually prepare it from the meat of pig's feet or tongue and it is pickled with sausage.

Tobă, "caş de cap de porc" (which means "pig head cheese"), is a kind of a traditional Romanian delicatessen which looks like a wide sausage, 4 inch diameter using usually pig's stomach, stuffed with pork jelly, liver, and skin suspended in aspic.

Pressack mit Musik A typical Franconian Brotzeit dish is Pressack mit Musik (Head cheese with music). The accretion "mit Musik" means with music and refers to the onions, which are known to be flatulent. Also common are German Sülze, Blutwurst, Bierwurst, Stadtwurst and Leberkäse.

In 1978, company president Daryl Grisham was awarded twice by the Small Business Administration. After expanding their product line for many years, the company began discontinuing certain items and now focuses primarily on niche markets, with Polish sausage, smoked sausage, hot links and head cheese, among others.

Head cheese. Detroit Metro Times. Accessed October 4, 2007. His onstage behavior has included performing naked except for strategically placed shaving cream, performing with mousetraps "dangling from his ears", wearing a business suit with stuffed animals at the crotch and a skin suit made from a love doll.

A common and popular regional sausage in New Jersey and surrounding areas is pork roll, usually thinly sliced and grilled as a breakfast meat. Other popular ready-to-eat sausages, often eaten in sandwiches, include salami, American-style bologna, Lebanon bologna, prasky, liverwurst, and head cheese. Pepperoni and Italian sausage are popular pizza toppings.

Syltelabb is boiled, salt-cured pig's trotter, and is known as a Christmas delicacy for enthusiasts. Syltelabb is usually sold cooked and salted. Liver pâté (leverpostei) and patéd lung (lungemos) are common dishes, as are head cheese (sylte) and blood pudding (blodklubb). Fish roe and liver are also central to several Norwegian dishes, such as mølje.

Almost all of the pig can be used as food. Preparations of pig parts into specialties include: sausage (and casings made from the intestines), bacon, Gammon, ham, skin into pork scratchings, feet into trotters, head into a meat jelly called head cheese (brawn), and consumption of the liver, chitterlings, and blood (blood pudding or brown pudding).

Head cheese is also quite popular in Ukraine, as well as Kolbasa (, ), a type of sausage. Typically bread is a core part of every meal, and must be included for the meal to be "complete." During Christmas, for example, it is the tradition to have a twelve-course meal. Included at Easter are the famous pysanky, which are colored and patterned eggs.

It is a large head cheese that is made with pig's blood, suet, bread crumbs and oatmeal with chunks of pickled beef tongue added. It has a slight resemblance to blood sausage. It is commonly sliced and browned in butter or bacon fat prior to consumption. It is sold in markets pre-cooked and its appearance is maroon to black in color.

Using major daily papers in Quebec such as Le Soleil, they advertised Lafleur products including blood sausage, cracklings, head cheese, ham, etc. The brand's products were sold through grocery stores and butcher shops in the region. As Lafleur prepared to celebrate its 50th anniversary in 1961, the company president, Raymond Lafleur, died. His brother Gérard took over the leadership of the family business.

Scrapple is a pudding formed of pork scraps and cornmeal, served sliced and fried. Liver pudding is made out of pig liver and head parts, mostly leftovers from the animal. Head cheese is parts of the head of a pig or calf that are made into a gelatin and mixed with vegetables. A variant is souse, made from pig's feet and pickled with vinegar.

Foxilon's talents as a doula save the day when magic fails. :Elminster is involved in this story arc. He assists Dwalimor Omen in stopping an individual who was slaying dragons in the Realms.Forgotten Realms #5 - 8 (1989), DC Comics ;Minder's Story #9 :Chronicles Minder's story and how she got into the golem body. ;Head Cheese #10 :Chronicles Foxilon's addiction to "cheeese" and how he met Dwalimor Omen.

Allentown is influenced by cuisine from the Pennsylvania Dutch, Hispanic and Latinos, and Philadelphia. Allentown has a local variant of the Philly cheesesteak, and local pizza parlors. Pennsylvania Dutch foods like head cheese, liver pudding, sous, chow-chow, apple butter, and others are available at some diners across the region. Ethnic food types represented include Dominican, Puerto Rican, West Indian, Japanese, Italian, Lebanese and Syrian.

It can also be made from trimmings from pork and veal, adding gelatin to the stock as a binder. Sometimes, it is made with nothing from the head. Head cheese is usually eaten cold or at room temperature. Historically, meat jellies were made of the cleaned (all organs removed) head of the animal, which was simmered to produce stock, a peasant food made since the Middle Ages.

In Quebec cuisine, ' (sometimes gorton' or corton, especially among New Englanders of French-Canadian origin) is a forcemeat-style pork spread containing onions and spices. Due to its fatty texture and taste, it resembles French rillettes. Cretons are usually served on toast as part of a traditional Quebec breakfast. It is not to be confused with "fromage de tête" (tête fromagée in Quebec) or head cheese.

Helmut Kohl's preference for Saumagen was a challenge to various political visitors during his terms as German Chancellor. Markklößchen are small dumplings made with bone marrow; they are served as part of Hochzeitssuppe (wedding soup), a soup served at marriages in some German regions. In Bavaria, lung stew is served with Knödel, dumplings. Blood tongue or Zungenwurst, is a variety of German head cheese with blood.

In Colombia, menudencias is the name given to the chicken leftovers or offal such as the head, neck, gizzard, and feet. A popular cheap dish containing all this and more is called sopa de menudencias. Head cheese is also common. Just like in Argentina, and depending on the region, Colombian asado and picada involve many offal types, including chunchullo (chitterlings), chicken hearts, and bofe (beef lung).

Lafleur is a specialized brand in the Quebec meat processing industry. Over seventy products are sold under this trademark, including their smoked sausages, which are among the best selling in Quebec. Their products are divided into 8 categories: fresh bacon, fully cooked bacon, smoked sausages, fresh sausages, ham, deli, sliced deli and spreads, like cretons or head cheese. Since 2005, Lafleur has been owned by Olymel, l.p.

Sausages, head cheese and leverpastej are also common, eaten with boiled potatoes or on crisp bread. The third course consists of warm dishes such as meatballs, small fried sausages and Janssons frestelse. Lutfisk is sometimes served with the third course or as a fourth course. Finally, a dessert of Ris à lá Malta (Risalamande, rice pudding) is served with cherry sauce or strawberry sauce, with a whole almond hidden inside.

Manufacturing is limited to handcrafts and food processing by small family businesses. One known food industry here is the production of cured meats such as head cheese and longaniza sausage. The main local handcraft is the drying and decoration of gourds which were traditionally used for storage and food service, but today are mostly created for tourists. The gourd, called a jicara, is traditional important as a vessel for chocolate.

Tlačenka Tlačenka is the Czech and Slovak variety of head cheese similar to Polish salceson. Czech light-colored tlačenka is made in a number of types. It is generally bonded with brawn - thick pigskin and hock/trotters broth - with various combinations of meat cutoffs (i.e. knuckle, head), offal (tongue, heart, liver) and fat with seasoning (salt and various combinations of spices - marjoram, garlic, caraway, pepper, cloves, allspice, etc.).

Cheese production at Fairview started in 1980, when Cyril Back purchased a herd of Saanen milking goats and brought them to the farm. At the time, goats milk cheese was an unknown product in South Africa. Cyril employed the assistance of Michele Agostinelli to begin the Fairview Vineyard Cheesery, producing a small range of goats' milk cheeses for sale from the farm. In 1992, Louis Lourens was employed as head cheese maker.

Ted Ottaviano, a commuting member of Head Cheese, was one of the executive producers, co-wrote "Non-Melodic" with Susan, and also did photography for the record sleeve. While Susan Ottaviano was in Philadelphia at art college, Ted Ottaviano was attending the School of Visual Arts in New York City, where he met Lauren Roselli. For a time, the band was a long distance creative project between Philadelphia and New York City.

Another common variation of this dish is the addition of salted duck eggs into the congee mixture. At special events like wedding banquets or birthday parties, a first course platter of sliced barbecued pork, pickled baby leeks, sliced abalone, pickled julienned carrots, pickled julienned daikon radish, seasoned julienned jellyfish, sliced pork, head cheese and the quartered century eggs is served. This is called a lahng-poon in Cantonese, which simply means "cold dish".

Many other preparations pass under the term ravigote, but in general ravigote sauces are highly seasoned with chopped, sautéed shallots or onion, capers and herbs like chives, chervil and tarragon: ravigoté connotes "reinvigorated", "freshened up". It is generally served with mild flavored proteins or those that have been boiled or poached, such as fish, fowl, eggs and, traditionally, with tête de veau, jellied hare, head cheese, pâté or calves' brains and feet.

It is called in Louisiana French; fromage de cochon. In Mississippi, Alabama, and other Southern states, it is encountered in a spicy form known as souse or less spicy hog's head cheese. Newfoundland and Labrador, Canada: Throughout Newfoundland, brawn is typically made from wild game such as moose and caribou. Ontario, Canada: Commercial, processed versions made with pork are sold in the deli section in some grocery stores in Ontario, such as in the German 'heimat' of Waterloo Region.

Quebec, Canada: Called tête fromagée, it is commonly available in grocery stores and butcher shops along with cretons and terrines. Prince Edward Island, Canada: Now uncommon and seen as old fashioned. It was common before 1970 and often referred to as Potted head or Potted meat. New Brunswick, Canada: A spread similar to cretons made from pork head and Boston Butt and seasoned primarily with onion, salt, and summer savory, is often referred to as head cheese.

O'Dell was born in South Los Angeles, among one of ten siblings; and her father was James O'Dell, a carpenter, plumber, and electrician. She says she learned how to cook by the age of nine, while preparing some of his favorite dishes, which included gumbo, hog's head cheese, and red beans and rice. But the relationship with her father was a difficult one. When she informed him that she was pregnant, at age 15, their relationship became estranged.

A re- enactment of Norwegian farmers making head cheese in Wisconsin. The majority of the pioneer immigrants, the so-called "Sloopers," assisted by American Quakers, went to Orleans County in western New York state and settled in what became Kendall Township. In the mid-1830s the Kendall settlers gave impetus to the westward movement of Norwegians by founding a settlement in the Fox River area of Illinois. A small urban colony of Norwegians had its genesis in Chicago at about the same time.

Brawn (the British English term for 'head cheese') is the collection of meat and tissue found on an animal's skull (typically a pig) that is cooked, chilled and set in gelatin. Another British and Irish food is black pudding, consisting of congealed pig's blood with oatmeal made into sausage-like links with pig intestine as a casing, then boiled and usually fried on preparation. "Luncheon tongue" refers to reformed pork tongue pieces. "Ox tongue" made from pressed complete tongue, is more expensive.

German Sülze Head cheese or brawn is a cold cut that is a terrine or meat jelly often made with flesh from the head of a calf or pig, or less commonly a sheep or cow, and often set in aspic that originated in Europe; it is not a dairy cheese. A version pickled with vinegar is known as souse. The parts of the head used vary, but the brain, eyes, and ears are usually removed. The tongue, and sometimes the feet and heart, may be included.

Head cheese is very popular and is usually referred to as queso de cabeza in Chile and Colombia. In Peru, Ecuador, Bolivia, and Costa Rica, it is also known as queso de chancho. It is known as queso de Cerdo in Uruguay and Argentina. In Panama, it is known as sous (from Caribbean English souse), made with pig's feet and prepared the same way as in the Caribbean; it is a dish from the Caribbean coast, where most of Panama's West Indian community lives.

In Hungary people usually have a large breakfast. Hungarian breakfast is typically an open sandwich made with fresh bread or toast, butter, cheese or different cream cheeses, túró cheese or körözött (Liptauer cheese spread), cold cuts such as ham, liver pâté (called májkrém, or kenőmájas), bacon, salami, beef tongue, mortadella, disznósajt (head cheese), and different Hungarian sausages or kolbász.Gundel's Hungarian Cookbook, Karoly Gundel, p. 34 Eggs (fried, scrambled or boiled), French toast called bundás kenyér and vegetables (such as peppers, bell peppers, tomatoes, radishes, scallions, and cucumber) may also form part of a Hungarian breakfast.

Other local specialties include crab cream bun, Chinkiang pork (, akin to head cheese), and pickled vegetables. Formerly, households in Zhenjiang would prepare for the new year by eating a red-bean dish and avoiding rice. One bowl of beans was left on the table to feed the home's flies, from the belief that they would then avoid disturbing the family during the new year festivities. A natural spring in a park on the edge of Zhenjiang has been famed since the Tang (7th–9th century) as the best in Jiangsu for making tea.

During a match on SmackDown while Blackman was in the ring, Venis came to the ring switched Blackman's weapon bag with an identical bag. When Blackman went into what he thought was his bag for a weapon, he instead pulled out a sex toy. Their feud culminated in a match at Unforgiven 1999 where Venis defeated Blackman. Blackman and Al Snow then formed a tag team that was known unofficially as Head Cheese, as Snow made Blackman wear a cheesehead hat to complement the mannequin head that Snow carried to the ring.

Polish kaszanka Throughout Central and Eastern Europe, blood sausage, known as kishka (meaning "intestine"), is made with pig's blood and buckwheat kasha. It is also known in Russia as krovyanka (кровянка), or krovyanaya kolbasa (кровяная колбаса, literally "blood sausage"), and includes buckwheat as a main filler, instead of oats or oatmeal. In Ukraine it's called krov'yanka (кров'янка) or kryvava kyshka (кривава кишка), and kiszka or kaszanka in Poland; krvavnička in Slovakia and krupniok in Silesia. Polish salceson ("black" and "Brunszwicki") are a type of head cheese ("brawn") that contains blood.

Foley, Mick. Have A Nice Day: A Tale of Blood and Sweatsocks (Foreword p.x) Foley continued to use Snow as the butt of many jokes in his second book, Foley Is Good: And the Real World Is Faker than Wrestling. In early 2000, he began to team with Steve Blackman as an "odd couple" tag team called Head Cheese (the "cheese" part being given various explanations, including Snow's claim that Blackman was a voracious eater of cheese and later his attempt to force him to wear a Green Bay Packers "Cheesehead" hat).

The members of this guild produced a traditional range of cooked or salted and dried meats, which varied, sometimes distinctively, from region to region. The only "raw" meat the charcutiers were allowed to sell was unrendered lard. The charcutier prepared numerous items, including pâtés, rillettes, sausages, bacon, trotters, and head cheese. Before the mass production and re- engineering of pigs in the 20th century, pork in Europe and North America was traditionally an autumn dish—pigs and other livestock coming to the slaughter in the autumn after growing in the spring and fattening during the summer.

Some types of meat that were commonly eaten in the past (such as beef tongue, disznósajt (head cheese) or véres hurka (similar to black pudding) are now more associated with the countryside as people turn to healthier diets. Modern day Hungarians do not always eat this typical breakfast. For many, breakfast is a cup of milk, tea or coffee with pastries, a bun, a kifli or a strudel with jam or honey, or cereal, such as muesli and perhaps fruit. Children can have rice pudding (tejberizs) or Semolina Cream (tejbegríz) for breakfast topped with cocoa powder and sugar or with fruit syrup.

Gagauz cuisine refers to the culinary practices of the Gagauz people. Its emphasis on dairy products and meats can be traced to the Gagauz's nomadic past, while the importance of grains as a staple food reflects their current farming lifestyle. The Gagauz maintain a unique method of processing milk and preserve meat, curds, and sheep milk cheese in animal skins. Prepared dishes include a version of head cheese, or cold cuts in jelly prepared from the heads and feet of livestock (traditionally served during holidays), and kurban, which combines bulgur wheat porridge with meat from a ritually slaughtered ram.

Other traditional foods are eaten at Første Juledags Frokost, a Christmas Day luncheon where the household serves all available delicacies in a grand buffet. Families might serve several kinds of meat such as ham, fenalaar (ham of lamb), cooked cured leg of lamb, pickled pigs' trotters, head cheese, mutton roll, pork roll, or ox tongue; and several kinds of fish such as smoked salmon, gravlax, rakfisk, and pickled herring. There will also be a range of cheeses and various types of jam. After the meal, tradition prescribes serving seven kinds of julebakst, pastries and coffee breads associated with the holiday.

After the Head Cheese team went their separate ways, Blackman entered the WWF's Hardcore Division. At the time, the title was defended 24 hours a day, 7 days a week as established by Crash Holly. Because of this, WWF often ran matches wherein the champion was attacked and defeated in locations not typically associated with wrestling matches, such as backstage or in a hotel. With Blackman as champion, however, surprise attacks no longer resulted in title changes: within the matches, Blackman was so dangerous in hand-to- hand combat that surprise attacks were not effective enough to defeat him.

Salchicha oaxaqueña, a type of semi-dry sausage from the Mexican state of Oaxaca The most common Mexican sausage by far is chorizo. It is fresh and usually deep red in color (in most of the rest of Latin America, chorizo is uncolored and coarsely chopped). Some chorizo is so loose that it spills out of its casing as soon as it is cut; this crumbled chorizo is a popular filling for torta sandwiches, eggs, breakfast burritos and tacos. Salchichas, longaniza (a long, thin, lightly spiced, coarse chopped pork sausage), moronga (a type of blood pudding) and head cheese are also widely consumed.

During the winter months, jam, preserves and pickles are brought to the table. During the past, when the economy was largely agricultural, the gathering and conserving of fruits, mushrooms and vegetables for winter was essential. Today, gathering and conserving is less common because almost everything can be bought from stores, but preparing food for winter is still very popular in the countryside and continues to retain its charm for many, as opposed to the commercialization of eating habits. Blood sausage (verivorst), roast goose (jõuluhani), sepik bread, head cheese (sült), and sauerkraut (hapukapsas) with oven-roasted potatoes have been part of the traditional Estonian menu that nowadays are mostly Christmas specialties.

Fleischkäse is said to have been invented in 1776, although this story has been heavily contested. The name "Leberkäse" literally translates to "liver- cheese" but developed by folk etymology from an archaic form of the word Laib ("loaf") and Käse ("cheese") (cf. English "head cheese"); not all products bearing the name necessarily contain liver or cheese, let alone both: According to German food laws, only products called "Bavarian Leberkäse" are allowed not to contain liver; otherwise, there must be a minimum liver content of 4%. Some local variants must contain even more liver; for example, the liver content of "Stuttgarter Leberkäse" must be at least 5%.

A special Swedish type of is the (literally "Yule/Christmas table"). The classic Swedish julbord is central to traditional Swedish cuisine, often including bread dipped in ham broth and continuing with a variety of fish (salmon, herring, whitefish and eel), baked ham, meatballs, pork ribs, head cheese, sausages, potatoes, Janssons frestelse, boiled potatoes, cheeses, beetroot salad, various forms of boiled cabbage, kale and rice pudding. It is customary to eat particular foods together; herring is typically eaten with boiled potatoes and hard-boiled eggs and is frequently accompanied by strong spirits like snaps, brännvin or akvavit with or without spices. Other traditional foods are smoked eel, rollmops, herring salad, baked herring and smoked salmon.

On 8th Avenue and 28th Street, in the Chelsea area of Manhattan, (NYC), two friends from Italy decided to open an Italian deli, (). A salumeria is a place where fresh meats are being processed and sold which are called Salumi. In 1925 they opened the business and called it Italian Salumeria Biellese- Groceries and Charcuterie. They made many of the Italian dry cured salted meats such as salame (Cured or cooked stuffed in an intestine casing), capocollo (cured neck meat made spicy and non spicy), mortadella (Cooked, baloney like meat with large fat chunks), zampino (Cooked, salami like meat, stuffed in the pork skin of the leg casing rather than an intestine casing), testa (head cheese.

In 1894, Karl Gander collected "The Runaway Pancake" ("Der fortgelaufene Eierkuchen") from an Ögeln cottager and peddler and published the tale in Niederlausitzer Volkssagen, vornehmlich aus dem Stadt- und Landkreise Guben, no. 319. The Roule Galette story is a similar story from France. A variation of this trope is found in the Hungarian tale "The Little Dumpling" ("A kis gömböc"), and contrary to the title the main character is not a dumpling, but the Hungarian version of head cheese. In the tale it is the gömböc that eats the others; it first consumes the family that "made" it, and then, rolling on the road, it eats various others – including a whole army – the last of whom is a swineherd.

Also in Bulgaria, North Macedonia and Turkey, shkembe chorba is a widespread soup variety. There is also a twofold variation on the concept of head cheese: piftie which does contain gelatin, is served cold and is usually only made from pork or beef (traditionally only pork), but does not contain as much head material (usually only the lower legs and ears are used since they contain large amounts of gelatin) and pacele which is exclusively made of meat and tissue found on the head (save for the eyes and usually only made from lamb; addition of brain and tongue varies by local habit). Pacele is made by first boiling the head whole (to soften the meat and make it easier to peel off) and then peeling/scraping off all meat and tissue from it. A generous amount of garlic or garlic juice, the mujdei, is then added and the dish is served warm.