A recipe passed down through generations of Volga-Germans. Head cheese not actually cheese—it’s traditionally made from different parts of a hog, cooked down, and refrigerated to create a type of gelatinous, savory spread. People who haven’t tried head cheese are wary, but those who eat it, love it.

Zitter, or Head Cheese

2 pork hocks & 2 pork shanks
1/2 onion + 1/2 onion, chopped
2 clove garlic, minced
1 Tbs. pickling spices in cheesecloth
2 bay leaves
1 tsp. vinegar
Salt and pepper

Bring to boil all ingredients (except 1/2 onion and vinegar) until meat is tender, then remove the meat and cut into small bits. Add meat and the other 1/2 onion back to pot, simmer 20-30 mins. Remove from heat and stir in the vinegar. Pour it into a rectangular pan and refrigerate until set, removing layer of lard before serving.