A History Lesson in Head Cheese

Malone’s Fine Sausage has been producing their fabulous gourmet headcheese since 1961. But headcheese has been being made for much longer. During the Middle Ages, headcheese was made by removing all of the organs of a pig’s head. The meat would then be cooked and made into headcheese. The headcheese would jell up due to the natural gelatin in the head. It gained popularity in the American South due to how cheap the cut was as well as being fairly easy to cook. Now days, many companies mix in additional gelatin to their headcheese. Malone’s gourmet headcheese is all-natural additive-free headcheese!

Headcheese is made in many cultures around the world. Take a look at all of the various versions and names from around the world!


  • China‘pig head meat’ – Cooked, thinly sliced, and served at room temp. Another jellied dish is served with spicy soy sauce and a vinegar mixture consisting of crushed garlic and red chili powder.
  • Koreapyeonyuk (편육), - It’s made of pressed meat from the head. It is a dish that is often accompanied with alcohol or served for a feast or banquet.
  • Vietnamgiò thủ – A traditional snack with garlic, scallions, onions, black fungus, fish sauce, and cracked black pepper. It is wrapped in banana leaves and pressed in a wooden mold until the gelatin from the ears form. Often made for the New Year’s celebration.


  • AustriaPresswurst or Schwartamaga.
  • Bulgariaпача (pacha) - It includes other organs while heavily seasoned with garlic.
  • Croatia- (a) hladetina- General version. (b) tlačenica – Strongly seasoned version. (c) Švargla- Variant where the parts are stuffed in the pig’s stomach before cooking.
  • Czech Republic – (a) Huspenina or sulc (from German Sülze) – Made with onion, pepper, allspice, bay leaf, vinegar, salt, carrot, parsley, root celery and sometimes eggs(b) Tlačenka- Often made with more meat like liver. It is then put in a prepared stomach and eaten with chopped onions and sprinkled with vinegar.
  • Scandinavian (except Finland)Sylte, Sylta, or alaåbOriginally made with a pig head, but now commonly uses forequarters with allspice, bay leaves, and thyme. Part of the Christmas smörgåsbord served on rugbrød (Rye sourdough) or lefse (potato flatbread) with mustard and pickled beetroots. Rullepølse (Denmark/ Norway) and Rullsylta (Sweden) are rolled versions containing less gelatin.
  • Estonia Sült – Similar to the German recipe, but usually less seasoned and higher quality meat, carrots and greens are commonly added. A festive Christmas dish that is sold all year long.
  • Finlandsyltty, tytinä or aladobi
  • France fromage de tête, tête pressée, tête fromagée, or pâté de tête
  • Germany Sülze, Schwartenmagen or Presskopf – This popular version has tangy flavor due to pickles and vinegar. There are a couple of kinds that have blood, beef toungue, or aspic. (b)Saurer Pressack – In the region of Franconia, this variant is served in a vinaigrette salad. (c Presssack – Bavaria – 3 varieties (deep red, pinkish, and grey) in a 15cm- diameter sausage.
  • Hungary- malacarc, disznósajt or disznófősajt – This version starts with slices of meat, spices, paprika, and bacon cooked in spicy stock. This stock is then stuffed in a stomach, pricked with needles, and then pressed down with weights to remove excess fat to make it compact. Often smoked.
  • Iceland Sviðasulta- A sheep head is used instead of pig and it is cured in lactic acid.
  • Italy (a) Testa in cassetta – A cold cut that is prominent in the city of Genoa. (b)coppa di testa - A version in which it is common to put orange peel pieces in it or serve in a salad with oranges and black olives.
  • Latvia - Galerts – This headcheese is made with carrots and celery, which are suspended in the gelatin. Horseradish and/or vinegar are sometimes poured over the headcheese before serving.
  • LithuaniaKošeliena (pulp) or šaltiena (cold)Mostly consists of feet, but occasionally has other meats added.
  • Netherlands & Belgium - (a) Zult – A Belgian version that is made with blood, vinegar, and a pig foot for gelatin. (b) hoofdkaas – A variant that is eaten on bread or with a regional sausage as a starter. There are 3 kinds: red (similar to Zult), sweet, and slightly sour grey. (c) preskop contains black pepper and eaten on whole-wheat bread.
  • Poland (a) salceson- A Black variant contains blood, while a white version is made with mixture of seasoned meats without blood. (b) ozorkowy – A style which uses tongue as main source of meat.
  • Portugal - cabeça de xara
  • Romania- (a) tobă or caş de cap de porc Made as a wide sausage which usually has 4 inch diameter.  (b) piftie – A jelly that is made with garlic and bay leaves. Pig’s feet are added for gelatin before it is cooled to make a jelly.
  • Russia & Ukraine – kovbyk (ковбик –Ukraine), saltisón (салтисон) or holodets (холодец) – Popular in these countries but often viewed as a festive food. In the Jewish community, Beef and sheep are substituted for swine.
  • Slovakia- (a) tlačenka– Parts other than the head are added and stuffed in stomach with garlic, paprika, black pepper, and usually smoked. Served with sliced onion, vinegar, and bread. (b) Huspenina – This type contains less meat and more gelatin than tlačenka. It is comparable to a pork jelly.
  • Slovenia- žolca or tlačenka – “pressed-one”
  • Spain cabeza de iabali- “boar’s head”
  • UK brawn or pork cheese (England & Wales), potted heid (Scotland).


  • St. Vincent and Barbados – Souse – Pickled meat that commonly uses the feet. The meat is cut into bite-sized pieces and pickled in brine consisting of water, lime juice, cucumber, hot pepper, and salt.
  • Trinidad and Tobago- Often made for special events and festivals.

Latin America

  • Brazil(a) queijo de porco – A version that is very popular among gaucho population. (b)Sülzé – Common in the German-colonized cities because it follows the German recipe Sülze.
  • Chile and Colombiaqueso de cabeza
  • Mexico- queso de Puerco
  • Peru, Ecuador, and Costa Rica- queso de chancho
  • Uruguay queso de Cerdo
  • Panama sao (from souse) – made with pig’s feet and made similar to Caribbean dish.


  • Australia- brawn or presswurst – similar to the UK version.


North America

  • American South- Souse or head cheese – A Cajun food commonly made with green onions and vinegar. A pig foot is added for gelatin to help the headcheese sit.
  • Pennsylvania  Called Souse in the Penn Dutch dialect – The Penn Germans make their souse with pig’s feet and tongue, then pickled with sausage.
  • Newfoundland and Labrador- brawn- A variant of the UK version that commonly is made with wild game.
  • Quebec- tête fromagée – A commercialized product that is sold along with a pork spread called cretons.
  • New Brunswick- head cheese – A pork spread, seasoned with onion, salt, and summer savory.
  • Milwaukee, WI – Malone’s Gourmet headcheese is a rendition of the Cajun souse. Unlike souse, Malone’s doesn’t add any additional gelatin or fillers.  

 sources : http://en.wikipedia.org/wiki/Head_cheese

Stuffed Oysters or Portabella

Maxie's (5)

6 Oysters or 4 Portabella mushroom caps
6 tbsp butter
3 Green Onions, minced
1 Red bell pepper, minced
1-2 Garlic cloves
2 Egs, lightly beaten
1 cup Fresh fine bread cumbs
1tsp kosher salt
1/4 cup Parmesan cheese
1 tsp Cajun or Creole seasoning blend
1/2 tsp Black pepper
shredded white cheddar cheese
Parsley, chopped
1lb Malone’s Hot or Mild, diced

Preheat oven to 350 degrees. Cook the scallions and peppers in the butter. Cool slightly. Combine with all of ingredients in bowl, except the Parmesan cheese. Stuff into clean mushroom caps or halved oysters. Top with parmesan cheese. Bake for 14-20 minute or until golden and bubbly.

Malone’s honored at Central City Business Awards


What a night it was, at the Central City Business Awards on March 18. Over 280 Milwaukee-area business executives were present at the Pfister Hotel for the award ceremony. The Business Journal put together a fantastic and entertaining evening. Malone’s Fine Sausage was fortunate to be honored with an award in the Small Business category. We are ecstatic about being considered for such an award. All of the companies present are excellent for the Milwaukee community. We are grateful to be mentioned alongside these great companies. Congratulations to all of the award recipients. Thank you to The Business Journal and everyone who attended. We pledge to continue our long-term commitment to the Milwaukee area, which we are so proud to be a part of.

To see a slideshow of this event follow this link http://bit.ly/139eYrH

Gourmet Gift Baskets at Malone’s

Malone’s now has Gourmet Gift Baskets. High-end, sturdy baskets in 3 sizes featuring Malone’s products, gourmet jam, dish & knife set and our 1st edition “Think Outside the Cracker” recipe book. “Think Outside the Cracker” has been our motto for quite some time. Unfortunately, a lot of you still do not understand what it means. Well, we are about to show you through this recipe book. It is a beautiful display of the versatility of our Gourmet Headcheese and Country Pate. Some of Milwaukee’s finest chefs created recipes with our products. All of these recipes and more are included in our new recipe book. Once you own the book, you can recreate these delicious recipes yourself. Malone’s Gourmet Gift Baskets are available just in time for the holidays. Order a gift basket for a loved one before we run out!

Malone’s Success at Madison Food Events

Malone’s is receiving rave reviews! The Malone’s team has been raising awareness of our brand by taking our delicious gourmet products on the road. Earlier this month, Malone’s teamed up with Maxie’s Southern Comfort to share samples at Taste Traditions of Wisconsin. This event was held at the Wisconsin Historical Museum in Madison. The feedback at the museum was exceedingly positive. Some people came back for samples three to four times throughout the night. One lady even pulled up our online store from her iPad on the spot. This past weekend, we were able to wow even more Madison residents at the Isthmus Food & Wine Festival. Our Madison reception has been fantastic! We are looking forward to seeing Malone’s products on Madison shelves soon. Malone’s will continue doing everything we can to spread our brand recognition. We believe our Gourmet Headcheese and Country Pate are of the highest quality in our niche market. Customer reviews continue to support this belief and motivate us to continue growing Malone’s brand. Thank you everyone who came to visit us at Taste Traditions and the Food & Wine Show. Follow us on Twitter for the most updated information on future food events we will be participating in.

Malone’s to be featured in National Magazine

Malone’s Fine Sausage is excited to be featured in our first national magazine. There will be an article about our Milwaukee-based company in October’s issue of Grocery Headquarters Magazine. Grocery Headquarters is the leading monthly supermarket magazine, focusing on merchandising and marketing trends. We are proud to be recognized by the food industry on a national level. Starting as a small corner store in the late 60’s, it is extraordinary how far Malone’s has come. Our goal is to continue growing and expanding our company. This article is sure to benefit us by spreading brand awareness all across the country. We have always believed our hometown brand could have national appeal. With coverage in this nationally distributed magazine, awareness of our brand should increase significantly. We are anxious to develop customers in new parts of the country and hear their positive feedback about our Gourmet Headcheese and Country Pate. Ultimately, we would love for all people to have access to our delicious products no matter where they live. Be sure to pick up a copy of the Grocery Headquarters Magazine October issue or subscribe to receive fantastic articles monthly.

Full Belly Fall Fest Tonight!

Malone Night at Maxie’s Southern Comfort was a complete success! If you missed it or want more of Malone’s delicious meat product, here is your chance. Tonight, September 24, executive chef of Maxie’s, Joe Muench, will use Malone’s as his spotlight ingredient at the 2012 Full Belly Fall Fest. Muench is one of the featured chefs giving a live demonstration at the annual charity event for Hunger Task Force and the education programs of the Milwaukee chapter of American Culinary Federation.

Other Culinary Tasting Stations will feature items from the ACF Chefs of Milwaukee, Antiqua, Babe’s Ice Cream, Blue’s, and Potawatomi Bingo Casino. Come and experience food created by some of the best chefs in Milwaukee. Full Belly Fall Fest will be held at Lake Front Brewery, located at 1872 N. Commerce Street in Milwaukee, from 5pm to 9pm. The event is open to the public and tickets are $25 in advance or $30 at the door. This includes two drink tokens and access to all tasting stations. See you there!

Malone Night at Maxie’s Southern Comfort!

Malone’s Fine Sausage has recently received exciting news. Maxie’s Southern Comfort is holding a Malone Night this upcoming Monday. Maxie’s is a fantastic Southern-style restaurant that specializes in cuisines from the Carolinas, Creole, and Cajun cooking of Louisiana. Earlier this year, Maxie’s premiered a dish using Malone’s product, called “Daphne’s Hush Puppies.” The dish received positive feedback from customers, inspiring the restaurant’s chefs to explore what more can be done with Malone’s meat delicacies. On Malone Night, Maxie’s executive chef Joe Muench will be introducing new menu items created with our Gourmet Headcheese and Country Pate. It is sure to be a memorable event for anyone who enjoys Southern food. Malone Night will take place Monday, September 17, from 4pm until 10pm. Maxie’s is located at 6732 W. Fairview Ave. Milwaukee, WI 53213. Come check out the scene and experience the delicious versatility of our Gourmet Headcheese and Country Pate. Below is a link to Maxie’s website and to our Facebook event for Malone Night.



Welcoming New Members

With the expansion process underway, it became necessary for Malone’s to hire new employees. We are happy to welcome Don Kiepert and Dasha Kelly to Malone’s. Don will be our director of sales. This is an extremely important position at this time. He will be visiting stores throughout the Midwest, selling our products. With Don’s help, Malone’s will continue to increase the number of areas that headcheese fans can find our Gourmet products. Dasha Kelly will be the new Marketing Coordinator. Julie Schumann, previous Marketing Coordinator, received a position interning at Red Frog Events, in Chicago. We are very sad to see her go but immensely proud of her. She has a bright future and Malone’s is fortunate to have helped her prepare for it. Dasha has had much experience in marketing and public relations. She will be using her developed skills to increase awareness of Malone’s. These two new members are going to be key factors in pursuing Malone’s vision to globally advance our Gourmet Headcheese. We are confident they will be fantastic additions to the team and excited about our future together.

My last week as a summer intern

As summer comes to an end, I reflect on the past few months. My previous summers have been merely breaks from the difficult requirements of schooling. This regularly resulted in me feeling rusty at the start of each school year. That is not going to be the case this time. Interning at Malone’s Fine Sausage helped develop and sharpen the skills I acquired from school. Having no previous experience in marketing, outside the classroom, this learning experience was unbelievably beneficial. I will be going into my senior year at Marquette University with increased knowledge and confidence thanks to my time at Malone’s. I am so grateful that Daphne Jones, president and CEO, and Julie Schumann, Marketing Coordinator, gave me the opportunity to be a part of their team. Although the internship is coming to an end, August 17, I will not be leaving Malone’s. I am attached to the people and the product. Malone’s is a special place that makes me better prepared for my future every day. The more I put into the company, the more valuable lessons I receive. I look forward to continuing the learning experience through the school year.

-Jake Dolan

Think Outside the Cracker.