Calf's Head Cheese
Calf's head cheese is a traditional terrine or meat jelly made from the flesh of a calf's head, typically set in aspic (a savory gelatin) with herbs and spices. It is a classic charcuterie item found in many European cuisines, particularly in France, Germany, and parts of Eastern Europe.
🍽️ Nutrition at a glance
This dish is very high in protein and fat, with minimal to no carbohydrates, as it consists primarily of meat, connective tissue, and gelatin. A typical serving provides a significant amount of protein and collagen, with a calorie range of approximately 200-300 kcal.
Nutrition breakdown
| Calories | 250 kcal |
| Protein | 18 g |
| Carbs | 1 g |
| Fat | 19 g |
| Fiber | 0 g |
| Sugar | 0 g |
| Sodium | 680 mg |
| Collagen/Gelatin | High (specific mg varies) |
| Sodium | 680 mg |
| Phosphorus | 180 mg |
| Zinc | 3.5 mg |
| Iron | 2.0 mg |
| Vitamin B12 | 1.8 µg |
| Selenium | 15 µg |
| Potassium | 220 mg |
Per 1 slice (120 g) · estimated, varies by recipe
💡 What's interesting
Culturally, head cheese is a prime example of nose-to-tail eating, utilizing parts of the animal that might otherwise be discarded. Nutritionally, it is an exceptionally rich source of collagen and gelatin, which are prized for supporting joint and gut health.
