The Story
Being a proud proponent of nose-to-tail eating, I never let anything go to waste, even the head! I've made several types of headcheese in the past, but I was looking for something spicier and more exciting than the European versions. I was inspired by the Korean stew kimchi-jiggae and decided to use the same ingredients and flavours found in the stew in a new headcheese recipe. My instincts proved to be dead on and the headcheese turned out spectacular!