Souse, or Hog’s Head Cheese

Preparation info
  • Serves

    20 to 30

    • Difficulty

      Easy

Appears in

By John Martin Taylor

Published 1992

  • About

Souse is a traditional Christmas dish both in Charleston and on Barbados, where so many of the city’s early settlers and slaves first lived. I put it out on New Year’s Day, before the hoppin’ john, with beer and crackers, to ward off the ill effects of the night before. Charleston Receipts notes, “Have butcher clean head and feet.”