Tag Archives: Head cheese

Round-up for the Week of 1/13/14

In case you missed it:

We are now selling our products at Metcalfe’s Market in Wauwatosa! Instead of ordering online, Wauwatosa residents now have the convenience of shopping at their local market for our delicious products. http://shopmetcalfes.com (available in-store only)

Head cheese is traditionally used for crackers, but here’s an awesome recipe to make a loaf full of different flavors and seasonings. Spice it up however you like! http://www.pinterest.com/pin/160370436700761162/

We love local (since we are ourselves), but have you tried taking the Local Challenge? Support your community and think outside the box when it comes to goods and services. http://localfirstmilwaukee.com/living-local/take-the-local-challenge/

See you all next week!

- Amy


Happy New Year!

With a new year brings me – the newest addition to Glorious Malone’s Fine Sausage. My name is Amy, and I am the new Social Media Manager for the company. I will be keeping everyone up-to-date with the inner workings of Malone’s on this blog, as well as updating and answering you, the consumer, through our Facebook, Twitter, and Pinterest accounts. Daphne’s got huge ideas for 2014, and you will want to be there to see them put into action!

Follow us on:

Facebook: Glorious Malone’s Fine Sausage

Twitter: https://twitter.com/GourmetMalones

Pinterest: http://www.pinterest.com/gloriousmalones/

- Amy, Social Media Manager 

The Holidays

Malone’s headcheese was originally a seasonal product, shared by the Malones with friends and family. That is why during this time of the year we at Malone’s are reminded of just how this company began. It all started with a small neighborhood store on the corner of 6th and Hadley operated by husband-and-wife team George and Glorious Malone, the store offered basic provisions, household items, penny candy and deli meats. It was at this store where Glorious Malone started taking orders for her headcheese.  We are reminded how that small store developed its specialty product into a thriving small business. So during this time of thanksgiving we are grateful for what once was, what now is and what will be.

-Charlie Gardella

Autumn at Malone’s

Autumn is really upon us as of late and even though the weather is getting colder and colder, Malone’s has been making frequent appearances to showcase our headcheese and pates. Last week we were at the Wisconsin Grocers Association Innovation Expo at the Kalahari Resort in Wisconsin Dells and appeared at Madison’s Isthmus Food and Wine Festival. We like nothing more than bringing our product to those who have never tried headcheese or who have never even heard of it.

Malone’s also proudly received first runner up in the Governor’s Conference for small sized Outstanding Woman-Owned Business Award. Everyone here is very grateful for the award.

Lastly, we were featured on Fox 6 News’ Real Milwaukee segment. During the show Kyle Cherek of the PBS series “Wisconsin Foodie” introduced some new foods to the Fox News’ cast. Our headcheese was sampled and received positive reactions.

Check out the Real Milwaukee segment by clicking this link!

Malone’s on Real Milwaukee

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