Headcheese maker seeks bold new frontiers. Say hello to headcheese: It may be more than a fall byproduct of frugality. Liver made the leap from low-brow to fancy pâté. Why can’t a sausage of pig’s snout and ear become a gourmet pork delicacy?
That’s the question Daphne Jones asks as her Milwaukee company celebrates its 30th year of regionally distributing headcheese made from a family recipe.