After heading home and letting the events of the day at work settle in, I decided to check on my first ever attempt at making head cheese. I unwrapped the first loaf and everything seemed to be okay, other than the fact that I didn’t fill it with enough gelatin-rich stock.
It wasn’t until I cut into the loaf and tried to extract a slice… the gelatin encasing the porky goodness was a bit too loose. It didn’t fall apart immediately, but definitely not firm enough to serve as part of a charcuterie plate.
Lesson: next time, use some gelatin!