Souse Meat

When it comes to traditional meats with a punch of flavor, souse meat stands out as a favorite in many cultures, particularly in the Caribbean and Southern United States. Known for its bold, tangy, and savory profile, this dish has long been a beloved comfort food, often served as a snack, appetizer, or part of a larger meal. If you’ve never tried it before or are looking to recreate it at home, here’s a homemade souse from scratch using my dad's variation of an old family recipe. Spiced just right!

What is Souse Meat?

Souse is a delicious and traditional dish in Caribbean and Southern U.S. cuisine. It typically involves boiling pork (or sometimes chicken) with a mix of ingredients like vinegar, citrus juice (often lime or orange), hot peppers, onions, and spices such as allspice and thyme. After boiling, the meat is usually chilled in the broth, which turns it into a tangy, savory, and slightly spicy pickled meat dish.

It’s a great dish for those who enjoy bold flavors and a mix of acidity from the vinegar and citrus. 

Souse Meat vs Head Cheese​

Souse Meat: Typically made with pork (though other meats can be used), such as pork feet, pork ears, or other parts of the pig. It's pickled Souse is typically served cold and can be eaten as a snack, appetizer, or part of a meal. It's often paired with bread or crackers and can be garnished with additional onions or hot peppers.

Head Cheese: Head cheese, despite the name, isn’t actually cheese! It’s a meat jelly made from the head of the pig (or sometimes calf), which may include the skin, ears, tongue, and other parts. It’s cooked with spices and vinegar, then set in a gelatinous form, often in a loaf or mold.

 

Is Souse Meat Healthy?

Yes, souse meat is a good source of protein, especially if made with pork (which is high in protein content). Protein is essential for muscle building, immune function, and overall body maintenance. If you're using parts like pork feet or ears, which are high in connective tissue, souse meat can provide collagen. Collagen is beneficial for joint health, skin elasticity, and gut health.

Since it’s made fresh and pickled with vinegar, souse meat doesn’t contain artificial preservatives or other additives often found in processed meats.

However, depending on how it's prepared, souse meat can be high in sodium, especially if you use a lot of salt or pre-packaged seasoning blends. High sodium intake can contribute to high blood pressure and increase the risk of heart disease and stroke, particularly for those sensitive to salt.

Ways to Make Souse Meat Healthier:

• Lean cuts: If you want to reduce fat and cholesterol, you can opt for leaner cuts of pork, such as pork loin or pork shoulder, instead of fattier cuts like feet and ears.
  
• Limit salt: Be cautious with the amount of salt added during preparation, and consider using low-sodium vinegar or fresh citrus for flavor instead of salt.
  
• Balance the meal: Pair your souse with vegetables or a salad to boost the fiber content and provide additional vitamins and minerals.

How to Make Souse Meat?

Ingredients:

2 pounds of pork (pig’s feet, ears, or snouts)
1 large onion, chopped (use food chopper)
2 cloves of garlic, minced
1-2 hot peppers (optional)
1 tablespoon salt
1 teaspoon black pepper
1 teaspoon allspice
1 teaspoon thyme
2 bay leaves
1 tablespoon sugar
3 cups white vinegar
2 cups water
1 carrot, sliced (optional)
1 cucumber, sliced (optional)

Instructions:

Prepare the Meat: If you're using a pig's feet or ears, start by thoroughly cleaning them. Bring a pot of water to a boil, and blanch the meat for about 10 minutes to remove any impurities. Drain and set aside.

Cook the Meat: In a large pot, add the cleaned meat, onion, garlic, hot peppers, and seasonings (salt, pepper, allspice, thyme, and bay leaves). Add water to cover the meat, and bring it to a boil. Reduce the heat and simmer for about 2-3 hours, or until the meat is tender and cooked through.

Make the Brine: Once the meat is cooked, prepare the brine by combining the vinegar, water, and sugar in a separate bowl or saucepan. Adjust the vinegar-to-water ratio based on how tangy you want the dish to be. Some prefer a stronger vinegar flavor, while others opt for a milder version.

Combine the Meat and Brine: Once the meat is tender, remove it from the pot and set it aside to cool. Once the meat is cool enough to handle, chop it into bite-sized pieces. Return the chopped meat to the pot and pour the vinegar brine over it, ensuring the meat is well-covered.

Add Vegetables (Optional): Add the sliced carrots and cucumbers to the brine for extra crunch and flavor. These vegetables are not mandatory but add a refreshing balance to the dish.

Marinate: Allow the souse to marinate in the fridge for at least 4 hours, but overnight is ideal. The longer it marinates, the more flavorful it becomes as the vinegar infuses the meat.

Enjoying Souse Meat

Souse is incredibly versatile. It can be served as a snack, appetizer, or main course. Its tangy, flavorful taste pairs wonderfully with simple sides like rice, fried plantains, or even a fresh green salad. The combination of tender meat, pickling brine, and crunchy vegetables makes for a satisfying and refreshing dish.