Editing Head cheese (section)

===Europe===
{{Original research|section|date=January 2012}}

* Austria: Head cheese is known as {{Lang|de|Presswurst}}, {{Lang|de|Sulz}} or {{Lang|de|Schwartamaga}} in the most western regions. Depending on the region, it is often served with a light dressing (vinegar, sunflower seed oil or pumpkin seed oil, sliced onions).

* Bulgaria: The meal {{Lang|bg|пача}} ({{Lang|bg-latn|pacha}}) is prepared from pig's heads (primarily the ears), legs, and often tongue. The broth is heavily seasoned with [[garlic]] before cooling.

* Croatia: This cut is generally known as {{Lang|hr|hladetina}}, and is commonly produced after the [[slaughter of pigs in Croatia and Serbia|traditional slaughter of pigs]]. A strongly seasoned version of this cut is called {{Lang|hr|tlačenica}}. The name {{Lang|hr|švargl}} is used for a variant where the chopped parts are stuffed inside the pig's stomach, similar to a Scottish [[haggis]].

* Cyprus: made with pork and known as {{Lang|el-latn|zalatina}}, a word possibly derived from the English word ''gelatin''. It is often seasoned with lemon juice.

* Czech Republic: The {{Lang|cs|huspenina}} or ''sulc'' (from German ''{{Lang|de|Sülze}}'') is made from pig's heads or legs boiled together, chopped, mixed in their broth, poured into a pan, and left in the cold to solidify. Other ingredients may include onion, pepper, allspice, bayleaf, vinegar, salt, carrot, parsley, root celery, and sometimes eggs. A similar product, ''[[tlačenka]]'', is basically ''{{Lang|cs|huspenina}}'' with some more meat, chopped liver, and various offal, poured into a prepared pig stomach and left to solidify under the weight. {{Lang|cs|Tlačenka}} is generally thicker than ''{{Lang|cs|huspenina}},'' and commonly is eaten with chopped onions and sprinkled with vinegar.

* Denmark, Norway and Sweden: {{Lang|da|Sylte}}, {{Lang|sv|sylta}} or {{Lang|sv|aladåb}}, was originally made from the head of pig, but now commonly is made from the forequarters or shanks of pork or veal and seasoned with [[allspice]], [[bay leaves]], and [[thyme]]; this forms part of the traditional Christmas ''[[smörgåsbord]]'', served on ''[[rugbrød]]'' or ''[[lefse]]'' with strong [[Mustard (condiment)|mustard]] and pickled [[beetroot]]s. A [[Rullepølse|rolled version]] (Danish/Norwegian: {{Lang|no|rullepølse}}, Swedish: {{Lang|sv|rullsylta}}) made in an otherwise similar way also exists; however, this contains very little aspic.

* Estonia: {{Lang|et|Sült}} is similar to the German or Croatian dish (the name is a loan, as well), but usually is less seasoned and is made from higher quality meat. ''{{Lang|et|Sült}}'' tends to be a rather loose form of head cheese with higher aspic to meat ratio and the aspic soft enough that the dish would usually start to slightly fall apart/melt if left at room temperature (harder variants do exist). Sometimes [[carrot]]s or [[Leaf vegetable|greens]] are added. It is a traditional Christmas dish, but is sold in stores year round. The traditional ''{{Lang|et|sült}}'' is made from pork using its gelatinous parts. Beef, poultry, and fish variants are also available. ''{{Lang|et|Sült}}'' might be served with diluted vinegar to be poured over. Horseradish or strong mustard are also common accompaniments.

* Finland: Head cheese is known as {{Lang|fi|syltty}}, {{Lang|fi|tytinä}} or {{Lang|fi|aladobi}}.

* France and Belgium: In French, it is referred to as {{Lang|fr|fromage de tête}}, {{Lang|fr|tête pressée}}, {{Lang|fr|tête fromagée}} (which translates as {{Gloss|cheesed head}}) or {{Lang|fr|pâté de tête}}.
[[Image:Sülze001.jpg|thumb|German ''{{Lang|de|Sülze}}'']]
[[Image:SaurerPresssack.jpg|thumb|''{{Lang|de|Saurer Presssack}}'']]
* Germany: Head cheese is known as ''{{Lang|de|Sülze}}'', {{Lang|de|Schwartenmagen}}, or {{Lang|de|Presskopf}}. In [[Bavaria]], {{Lang|de|Presssack}} comes in three varieties (deep red, pinkish, and grey) in the form of a large ({{Convert|15|cm|in|abbr=on}} diameter) sausage. {{Lang|de|Sülze}} can have a tangy flavour by adding pickles or vinegar. It usually takes the form of a rectangular loaf, which is then sliced into portions. There is a white coloured variety and two different red ones, using blood, one made with beef tongue (as in ''[[Zungenwurst]]'') and aspic, the other without. In [[Franconia]], {{Lang|de|Saurer Presssack}} is served in a salad with a vinaigrette and vegetables. Early references to {{Lang|de|Sulcze}} in documents of the Counts of [[Katzenelnbogen]] date from 1410 and 1430.<ref>http://www.graf-von-katzenelnbogen.de/ 600 Years of Bratwurst, Head Cheese and the First Riesling of the World in Katzenelnbogen</ref>

:When using only pure meat of highest quality (i.e., without fat, gristle or meat of lower quality) it is called {{Lang|de|Kaisersülze}} ({{Gloss|Emperor's Aspic}}). 
[[Image:Schwartenmagen-hausmacher-w.jpg|thumb|German ''{{Lang|de|Schwartenmagen}}'' in a tin as it is sold as a type of {{Lang|de|Hausmacher-Wurst}}, i.e. homemade sausage]]

* Greece: In Greece and among Greeks of the diaspora, it is known as ''[[pichti]]'' ({{Lang|el|πηχτή}}) and usually incorporates vinegar.

* Hungary: A variant of head cheese, {{Lang|hu|disznósajt}}, or {{Lang|hu|disznófősajt}} (pork cheese or pork head cheese), is made of mixed meat slices (especially from the head of the pig,<ref>June Meyers Authentic Hungarian Heirloom Recipes Cookbook</ref>) spices, paprika, and pieces of bacon cooked in spicy [[Stock (food)|stock]]. The chopped meat is stuffed into the pig's stomach, similar to Scottish haggis, pricked with needles, then pressed down with weights to remove excess fat and make it tight and compact. Often it is smoked like sausages or ham.

* Iceland: {{Lang|is|Sviðasulta}}, a form of head cheese, is made from ''[[svið]]'', singed sheep's head, sometimes cured in [[lactic acid]].

* Ireland: ''brawn'' is considered a rare delicacy and is made from pig's head. It dates from at least the early 19th century CE.<ref>{{cite web | title=Resources | website=Food & Living | url=https://www.bordbia.ie/consumer/aboutfood/Documents/Traditional%20Food%20skills%20-%20Food%20heritage%20in%20living%20memory.pdf |archive-url=https://ghostarchive.org/archive/20221009/https://www.bordbia.ie/consumer/aboutfood/Documents/Traditional%20Food%20skills%20-%20Food%20heritage%20in%20living%20memory.pdf |archive-date=2022-10-09 |url-status=live | access-date=2020-11-13}}</ref><ref>{{Cite news|url=https://www.irishtimes.com/news/national-treasures-like-brawn-cream-crackers-and-blaas-get-just-desserts-1.83558|title=National treasures like brawn, cream crackers and blaas get just desserts|first=Kevin|last=O'Sullivan|newspaper=The Irish Times}}</ref>

* Italy: In Genoa, a similar cold cut goes by the name of {{Lang|it|testa in cassetta}}, literally {{Gloss|head in a box}}, but it is possible to find it throughout all of  central and northern Italy, where it is called {{Lang|it|coppa di testa}}, or simply {{Lang|it|coppa}}, {{Lang|it|soppressata}} in Tuscany, or – in some northern regions – {{Lang|it|formaggio di testa}} ({{Gloss|head cheese}}). In central Italy (Lazio, Umbria), it is common to put orange peel pieces in it, or to serve it in a salad together with oranges and black olives. In the Campania region, the head and foot, called ''[['O pere e 'o musso|'o pere e 'o musso]]'', is boiled, left whole and sliced, served with lupini beans and fresh lemon. A version in aspic from Sicily known as {{Lang|it|liatina}} includes the head, feet, skin and ears, flavored with bay leaf, pepper, vinegar and lemon.

[[File:LatvianHeadCheese.png|220px|thumb|right|Sliced Latvian head cheese]]

* Latvia: {{Lang|lv|Galerts}} is a similar Latvian food consisting of meat in gelatin, often with vegetables, such as carrots, and celery added to the resulting colloidal suspension. Horseradish or vinegar can be poured over the {{Lang|lv|galerts}} when serving it.

* Lithuania: {{Lang|lt|Košeliena}} (derived from {{Lang|lt|košė}} {{Gloss|pulp, squash}}) or {{Lang|lt|šaltiena}} (derived from {{Lang|lt|šalta}}, {{Gloss|cold}}, referring to how the dish is served), is usually made from pig's feet; sometimes part of head is added.

[[File:Ash camembert, head cheese, terrine de campagne.jpg|thumb|[[Camembert]], head cheese, and ''[[Terrine (food)|terrine]] de campagne'']]

* Luxembourg: {{Lang|lb|Jelli}} is essentially the same as in the neighbouring Germany and France, made from pork, and commonly eaten on buttered bread (optionally with mustard). A specialty are varying kinds of pastries filled with {{Lang|lb|jelli}} that are made with aspic containing Riesling wine, most famously ''[[Rieslingspaschtéit]]''.

* Netherlands and Belgium: Head cheese is known under several regional names and variations. In [[Province of Brabant|Brabant]], it is called {{Lang|nl|zult}} and is made with blood. Pig's foot provides the [[gelatin]] and a little vinegar is added to it. [[Province of Limburg (1815–1839)|In Limburg]], it is called {{Lang|nl|hoofdkaas}}, meaning {{Gloss|head cheese}}, and is eaten on bread or with [[Limburgisch]] sausage as a starter. A red, sweet variety and a slightly sour, grey variety are available. The red one can be compared to Brabantine ''{{Lang|nl|zult}}''. Both ''{{Lang|nl|zult}}'' and {{Lang|nl|preskop}} are also found in Limburg, though ''{{Lang|nl|zult}}'' is less sour, whereas ''preskop'' often contains black pepper and is eaten on wholewheat bread. In Belgium, head cheese is also called {{Lang|nl|kop}} or {{Lang|nl|kopvlees}}, which translates as {{Gloss|meat from the head}}.

* Poland: The nearest Polish equivalent of head cheese is ''[[salceson]]''. According to Słownik Wyrazów Obcych PWN, the word comes from the Italian {{Lang|it|salsiccione}} meaning {{Lang|it|salsiccia di grosse dimensioni}}. According to Wielka Encyklopedia Powszechna PWN, ''salceson'' traditionally is encased in either a pig's stomach or a cow's bladder. Specific varieties include: {{Lang|pl|s. ozorkowy}} {{Gloss|tongue}} which uses beef tongue; {{Lang|pl|s. brunszwicki}} {{Gloss|Brunswick}} which uses liver and is spiced with marjoram; {{Lang|pl|s. włoski}} {{Gloss|Italian}} which is spiced with garlic, black pepper, fennel and cumin seeds; {{Lang|pl|s. czarny}} {{Gloss|black}} which contains blood, semolina and bread crumbs, and can be regarded as a variant of {{Lang|pl|kaszanka}}.

* Portugal: Known as {{Lang|pt|cabeça de xara}}, it is mainly prepared in the [[Alentejo]] region.<ref>{{cite web|author=Outras Comidas |url=http://pt.petitchef.com/receitas/cabeca-de-xara-fid-549157 |title=Cabeça de Xara, Receita Cabeça de Xara |publisher=Pt.petitchef.com |access-date=2013-06-01 |url-status=dead |archive-url=https://web.archive.org/web/20120314124607/http://pt.petitchef.com/receitas/cabeca-de-xara-fid-549157 |archive-date=2012-03-14 }}</ref>

* Romania: Two versions include {{Lang|ro|tobă}} {{Gloss|drum}} or, especially in [[Transylvania]], {{Lang|ro|caş de cap de porc}} ({{Gloss|pig head cheese}}, akin to the Hungarian {{Lang|hu|disznófősajt}}), which looks like a wide, {{Convert|4|in|cm|abbr=on}} sausage and the marginally similar ''[[piftie]]''. It is the same dish as Serbian and Macedonian ''[[pihtije]]'', in which the ingredients are poured into a bowl and refrigerated. {{Lang|ro|Piftie}} is not necessarily head meat, but can be different kinds of meat, boiled with garlic and bay leaves. It is prepared by boiling pig's feet to make a soup, as feet contain more gelatin than any other part of the pig. The mixture is then cooled to make a jelly. Usually, garlic is added.

* Russia: Head cheese is a popular food for festive occasions. Beef or lamb head cheese is also popular in the Jewish community. It is more popularly called {{Lang|ru-latn|saltisón}} ({{Lang|ru|сальтисон}}), {{Lang|ru-latn|zelts}} ({{Lang|ru|зельц}}), or ''[[kholodets (dish)|kholodets]]'' ({{Lang|ru|холодец}}).

* Serbia: Head cheese in Serbia is called {{Lang|sr-latn|švargla}}, and it is particularly popular in northern Serbia, Vojvodina. While each village has its special recipe, with particular seasoning or special cuts of meat added, the basic {{Lang|sr-latn|švargla}} is made with pig's tongue, heart, kidneys, skin and meat from the head. The meat is seasoned with paprika, salt, black pepper and garlic. Preparation consists of boiling the ingredients, filling the pig's stomach with them, and boiling the whole filled stomach again. Once the boiling is done, {{Lang|sr-latn|švargla}} is then pressed under weight, and smoked for several days.

* Slovakia: A special variety of head cheese, called ''[[tlačenka]]'' (pressed one), is popular in [[Slovakia]]. It is made of pork stomach stuffed with [[offal]] and leftover parts of pig's heads and legs. It is seasoned with [[garlic]], [[paprika]], [[black pepper]], and other ingredients and usually [[Smoked meat|smoked]]. It is traditionally served with sliced onion, vinegar, and bread.

:''[[Huspenina]]'' (also called {{Lang|sk|studeno}}, meaning {{Gloss|cold one}}) is similar to a certain extent, but made with less meat and more [[gelatine]]. It is more similar to [[aspic]], [[pork jelly]], or ''[[hladetina]]''.

* Slovenia: it is known as {{Lang|sl|tlačenka}}, {{Gloss|pressed-one}}, or informally as {{Lang|sl|žolca}}.
[[Image:Potted heid.jpg|thumb|''Potted heid'', a Scottish version of head cheese]]

* Spain: This cold cut is known as {{Lang|es|cabeza de jabalí}}, {{Gloss|boar's head}}.

* Sweden: Known as {{Lang|sv|sylta}}, a few variations are available with different meats, spices, and preparation methods, the most popular being {{Lang|sv|kalvsylta}} ([[jellied veal]]), {{Lang|sv|pressylta}} (pressed pork and veal brawn), and {{Lang|sv|rullsylta}} (rolled and pressed side of pork). Common seasonings are onions, white pepper, allspice, cloves, salt and bay leaves, and occasionally carrots and herbs are added to the ingredients. {{Lang|sv|Sylta}} is often regarded as a [[seasonal food]] eaten at the ''[[julbord]]'' at [[Christmas]].
* Switzerland: The recipe is known as {{Lang|gsw|sülzli}}, and it is typically made with chopped ham or pork.

* Ukraine: known as {{Lang|uk-latn|kovbyk}}, {{Lang|uk-latn|kendiukh}} or {{Lang|uk-latn|saltseson}}, head cheese is usually a combination of a variety of pork meats made into a pressed loaf.
**Volhynia and Polisia historical regions have a specific variant of the dish, called {{Lang|uk-latn|matsyk}}, which is made to be especially meaty, filled to the brim with cured pork.
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* United Kingdom: In England and Wales, head cheese is referred to as brawn or (in Yorkshire and Norfolk) pork cheese. In Scotland, it is known as '''potted heid''' (potted head of beef, pork, or sheep); the similar potted ''haugh'' or ''hough'' is made from the shank of the animal.<ref>{{cite web |url=http://www.dsl.ac.uk/entry/snd/plowt_n2 |title=Plowt |publisher=[[Dictionary of the Scots Language]] |website=www.dsl.ac.uk |access-date=10 December 2016}}</ref>