Head cheese or brawn is a cold cut that originated in Europe. A version pickled with vinegar is known as souse. Head cheese is not a dairy cheese, but a terrine or meat jelly made with flesh from the head of a calf or pig, or less commonly a sheep or cow, and often set in aspic. Eating the head cheese that I experienced in New Orleans, Couchon then I had to repeat this idea on returning to the kitchen. Served with rustic breads.
If you love pork you will love head cheese.