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Souse/headcheese who likes it?

post #1 of 8
6/7/09 at 8:43pm
Thread Starter 
I do. I put a couple slices on rye bread with a spicy mustard and lettuce and go to town. If you haven't tried it you really should. It looks and sounds weird but it's really just meat and spices made into a loaf and then sliced.
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post #2 of 8
6/7/09 at 8:46pm
Love it. The gelatinous texture doesn't work well on its own, but it's perfect on crusty bread.
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post #3 of 8
6/7/09 at 8:48pm
Thread Starter 
Quote:
Originally Posted by why View Post
Love it. The gelatinous texture doesn't work well on its own, but it's perfect on crusty bread.

I knew there had to be someone else on here.
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post #4 of 8
6/7/09 at 9:09pm
We're talking artisinal shit you'd find in the deli not Oscar Meyer pre-packaged crap right? If it's the former, I'm in depending on the spicing. I've had a few with some odd spicing combos that killed it for me.
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post #5 of 8
6/8/09 at 2:35am
I've had some pretty good headcheese before. I don't usually search for it, but if I see it and it looks good, I'll buy it at random. I like some pickles and olives and cheese and such with it.
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post #6 of 8
6/8/09 at 7:55am
My grandmother used to make it when I was a kid and I hated it. Now that I've learned to eat most everything I love the stuff and wish she were here to make it for me.
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post #7 of 8
6/10/09 at 4:47pm
Otto, Mario Batali's pizzeria on West 8th street, serves a nice version of testa. Not sure if they make it in house but I always order some. They serve it sliced very thin. They also have lardo, which is cured pigfat, and some other good salumi.
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post #8 of 8
6/11/09 at 5:28pm
I haven't had any in years. An uncle used to survive on the stuff for weeks at a time, which might explain the heart attack he had that killed him. Good stuff, though.
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