There was a gourmet shop in McLean that sold “headcheese” and other European especially German delicatessen. I was so delighted to be able to buy it, as it was exactly the way I remembered it and still buy it in Slovakia when I am back, but then they closed that shop:(.

I always tell my sister in Slovakia, just get me some “tlačenku” when I come.

I remember it bit differently (way of making it) We used to boil the pig’s head (split in half and brain “mozoček” removed for other cooking and adding some other pork meat and offal “vnutornosti” like a heart, kidney, etc.

Of course, some onion, spices, salt, etc. When soft, all bones were removed and the meat was put through a coarse grinder, in addition, to make it really coarse (the way I like it) some parts were chopped (not grinded), and that meant things like Ear, tongue, stomach, heart, etc.

Boiling the whole head made for a good gelatin to set “tlačenku” The rest is the same.

I like it a lot, served with onion, a sprinkled with vinegar, with a good bread.