Souse

Souse was developed in Europe during the Middle Ages as an economical way to use the less desirable cuts of meats from the head of a butchered domesticated animal. Variations are common in many global cuisines. In the United States souse tends to be associated with the Pennsylvania Dutch and the German Americans of the Midwest. In the Pennsylvania Dutch dialect, headcheese is called souse. Pennsylvania Germans usually prepare it from the meat of pig’s feet or tongue. It can also be made from quality trimmings from pork and veal, adding gelatin to the stock as a binder.