sousemeat

English

Etymology

souse +‎ meat

Noun

sousemeat (countable and uncountable, plural sousemeats)

1. A foodstuff made by boiling souse (pickled feet, ears, etc of a pig) into a glutinous mass, seasoning it heavily, and shaping it into loaves.
   • 1983 -, Vivian Brake, Development of a Methodology for Menu Planning Through the Analysis of Food Preferences, Consumption and Waste, page 16:

     Meats eaten included many pork entrees such as salt pork, chitterlings and sousemeat.

   • 2001, Jimmy Carter, Christmas in Plains: Memories, page 54:

     One of his favorites was what we called sousemeat, a conglomeration of feet, ears, faces, and other parts that were cleaned thoroughly, boiled into a homogeneous glutinous consistency, seasoned heavily, and then formed into a large loaf.

   • 2007, Cormac McCarthy, Child of God:

     Mr Fox rose and donned a white apron, old bloodstains bleached light pink, tied it in the back and approached the meatcase and switched on a light that illuminated rolls of baloney and rounds of cheese and a tray of thin sliced pork chops among the sausages and sousemeat.

   • 2016, Fiona Ross, (Please provide the book title or journal name), page 24:

     But it was over to Jimmy's father, James Earl, for the really big gestures in cooking; he would conjure up waffles or battercakes for breakfast and a remarkable “special occasion” conglomeration called sousemeat of pigs' faces, ears, feet, and "other parts," which was boiled into a gloop, richly seasoned, and then shaped into a loaf.

Related terms

• headcheese