Head cheese is the unappetizing term for a kind of French charcuterie made from, well, the meat of a pig's head (minus the brain).

Fromage de tête (known as brawn in the U.K. and Hog's Head Cheese in Louisiana) is set in an aspic made of reduced cooking juices, seasoned, and molded into a terrine.

It is sliced and served cold or at room temperature, usually as a first course accompanied by a small salad or bread and is surprisingly found on tables around the world.