Garleta Headcheese Recipe by Irena Wojcik Gabon - ATPC


Heritage: Culture/Food

Polish Recipe Box index box

Garaleta Headcheese
From: Irena Wojcik Gabon, Mississauga Ontario Canada
  • 2 whole pork hocks cut in half, (four pieces)
  • 2 pigs feet
  • cold water
  • 2 bay leaves
  • 1 whole onion peeled
  • 2 garlic cloves, salt pepper, dash cayenne, or 1 tsp paprika
  • 2 carrots sliced
  • 2 stalks celery sliced
  • Chopped red pepper (optional)
  • 1 tin sliced mushrooms drained (optional)


  1. Rinse off fresh pork in cold water.
  2. Put in soup pot or 5 qt. dutch oven
  3. Cover the pork with cold water plus 1 inch
  4. Bring to boil
  5. Skim then simmer.
  6. Add onion bay leaves, salt, pepper and garlic.
  7. Cook this until the meat falls off the bones. About 4 hours.
  8. Remove the meat from broth and put into a deep dish and let it cool.
  9. Strain the broth through a fine sieve into another pot.
  10. Then add your sliced carrots, celery, red pepper and mushrooms. Cook (simmer covered) for at least one hour (floating vegetables should sink).
  11. Chop up the meat from the pork hocks which will be cool by now. Add to broth (I use only the meat no fat or gristle).
  12. Then pour this into probably a couple of glass loaf pans you will have to guestimate (that's The Polish Way)
  13. I usually get one large glass loaf pan. Let it cool (fat will rise to the top).
  14. When cold, cover with plastic wrap and refrigerate.
Eat the next day with vinegar if desired.