Hungarian Pork Head Cheese (Disznósajt)

Disznósajt, often translated as Hungarian head cheese, is a traditional Hungarian pork specialty made from cooked pork, flavorful cuts, and spices that are pressed together and chilled until firm.

The result is a rustic, savory loaf that can be sliced thinly and served cold. It is especially associated with traditional Hungarian butchering and winter food preparation, when families historically made use of many different parts of the pig.

Ingredients

• 2½ lb cooked pork shoulder or pork cheek
• 1 lb cooked pork skin
• 1 lb cooked pork tongue or other tender pork cuts
• ½ cup pork cooking broth
• 3–4 cloves garlic, minced
• 1½ teaspoons sweet Hungarian paprika
• ½ teaspoon black pepper
• 1 teaspoon salt, or to taste
• ½ teaspoon caraway seeds
• 1 teaspoon dried marjoram
• 1 tablespoon vinegar, optional
• 1 tablespoon chopped fresh parsley