Countrymen Limburg head cheese

The recipe originated shortly after the Second World War. Made with pork, liver, and rind. Because we do not add curing salt, the head cheese is gray. It is characterized by a rich, creamy flavor. The Keulen family has been making it the same way for 3 generations. The Dutch name refers to the head, the Limburg skin meat, the pig’s skin. 1 star Better Life quality mark, pork raised by Limburg farmers. It tastes best on Limburg black bread, optionally with mustard or vinegar. The village butcher shop in Hulsberg has been in the hands of Jack Keulen’s family for many years. In 1983, he and his wife Tonny took over the butcher shop from his parents. He has always had a great passion for the butcher’s craft. His craftsmanship has been awarded several times over the years.