Head cheese (also brawn, sülze, souse or fromage de tête) is a cold, sliceable terrine of meat set in its own gelatin — despite the name it contains no cheese and no dairy. It is made by slowly simmering the head of a pig (Sus scrofa domesticus), and often the trotters, tongue and skin, until the meat falls from the bone and the connective tissue dissolves into a rich, collagen-heavy stock; the picked meat is packed into a mould and the stock, chilled, sets it into a firm, wobbling jelly eaten in slices across Europe, the Americas and beyond.