Originally Posted by capmikee

Thanks, HiDelight! I've been enjoying it cold. I wish I could find the camera to take a picture for you - it looks so cool - little chunks of meat suspended in dark jelly.

One more question - are you supposed to remove the skin when you make head cheese? I'm not sure if it's actually skin, but there's a tough, crunchy "rind" on the outside of the feet. It resembles the cartilage on the end of chicken bones. I chopped it up and put it in, but I think it would have been better left out or ground more finely in a meat grinder.