Headcheese Terrine with Herbs
Headcheese terrine with herbs is a savory, gelatinous charcuterie made from a slow-cooked mixture of pork head meat, trotters, and rich broth, set with natural collagen and infused with aromatic herbs like parsley, thyme, and bay leaf. This rustic dish originates from European culinary traditions, particularly in Germany (where it's called 'Sülze'), France, and parts of Eastern Europe, often served cold as an appetizer or light meal.
🍽️ Nutrition at a glance
This dish is high in protein and fat, with virtually no carbohydrates, providing a dense source of collagen, gelatin, and minerals like iron and zinc. A typical serving of about 100 grams contains roughly 200-250 calories.
Nutrition breakdown
| Calories | 220 kcal |
| Protein | 18 g |
| Carbs | 1 g |
| Fat | 16 g |
| Fiber | 0 g |
| Sugar | 0 g |
| Sodium | 850 mg |
| Iron | 2.5 mg |
| Zinc | 4 mg |
| Vitamin B12 | 1.2 mcg |
| Niacin (B3) | 3 mg |
| Phosphorus | 180 mg |
| Selenium | 15 mcg |
| Collagen/Gelatin | ~10 g (estimated) |
| Sodium | 850 mg |
Per 1 slice (100 g) · estimated, varies by recipe
💡 What's interesting
Headcheese is a unique 'nose-to-tail' preparation that transforms less common cuts into a delicacy, showcasing traditional preservation techniques before refrigeration. Its high gelatin content from connective tissues is prized for supporting joint and gut health.
