Packed frozen with commercial dry ice & thick thermal insulation.
Guaranteed cold arrival or we reship immediately at no cost.
Crafted by heritage smokehouses & Louisiana certified producers.
Dispatched with priority carrier transit to prevent weekend delays.
Imagine a blend of savory pork, infused with the vibrant flavors of onions, celery, green pepper, and a dash of Cajun spices, all brought to life with a spicy kick from red peppers. This fully cooked, pork-rich treat is perfect as a spread on crackers or as a filling in your Po’Boy.
For those who love to cook, here's a quick way to enjoy Richard's Hot Hog Head Cheese:
What is Cajun-style hog head cheese? A traditional Cajun delicacy made with pork head meat, spices, and herbs, perfect for slicing and serving.
What goes well with hog head cheese? Combine it with potato slices, bread, mayo, mustard, fresh tomato, and crisp lettuce for a delightful meal.
What is another name for hog head cheese? Often referred to as "head cheese" or "souse," making it sound more appetizing.
Choosing Richard's Hot Hog Head Cheese means embracing the rich and spicy flavors of Cajun cuisine. It's more than a dish; it's a taste of Louisiana's culinary heritage.
Ready to bring the bold flavors of Louisiana into your kitchen? Add Richard's Hot Hog Head Cheese to your cart today and experience the spicy, savory goodness that only this Cajun specialty can offer.
All authentic Louisiana meats and specialties from CajunFood.com are prepared according to generational bayou recipes. Here are our smokehouse pitmaster guidelines for best flavor:
Submerge links in barely simmering water (do not boil hard or casings will burst) for 10–12 minutes until heated through (internal temp 160°F).
Preheat to 375°F. Lightly brush casings with butter or oil. Cook for 10–14 minutes, turning halfway through until the skin is delightfully crispy.
Place over indirect, medium-low heat on pecan or hickory coals. Turn frequently for 8–10 minutes until casings are taut and lightly charred.
Thaw overnight in the refrigerator. Transfer to a heavy Dutch oven or saucepan over medium-low heat, stirring occasionally until hot and bubbling.
All authentic Louisiana meats and specialties from CajunFood.com are prepared according to generational bayou recipes. Here are our smokehouse pitmaster guidelines for best flavor:
Submerge links in barely simmering water (do not boil hard or casings will burst) for 10–12 minutes until heated through (internal temp 160°F).
Preheat to 375°F. Lightly brush casings with butter or oil. Cook for 10–14 minutes, turning halfway through until the skin is delightfully crispy.
Place over indirect, medium-low heat on pecan or hickory coals. Turn frequently for 8–10 minutes until casings are taut and lightly charred.
Thaw overnight in the refrigerator. Transfer to a heavy Dutch oven or saucepan over medium-low heat, stirring occasionally until hot and bubbling.
Living in Colorado, finding real Louisiana boudin and smoked meats is impossible. CajunFood shipped this packed hard in dry ice. Steamed it in a pot for 12 minutes and the rice/pork balance and cayenne spice level were perfection.
Was skeptical about ordering frozen food in the summer heat, but the cooler had plenty of dry ice remaining. Air fried at 375°F for 12 mins and had the crispiest, juiciest sausage links ever.
My family is from St. Martinville. This is the real deal—no fillers, authentic seasonings, and great smoke flavor. CajunFood is my go-to online store now.