Head cheese is a dish from the Caribbean coast, where most of Panama's West Indian community lives. Head cheese Head cheese or brawn is a cold cut that originated in Europe. A version pickled with vinegar is known as souse. Head cheese is not a dairy cheese, but a terrine or meat jelly made with flesh from the head of a calf or pig, or less commonly a sheep or cow, and often set in aspic. The parts of the head used vary, but the brain, eyes, and ears are usually removed. The tongue, and sometimes the feet and heart, may be
Head cheese usually eaten on Saturday mornings, especially in St. Vincent and Barbados. In Trinidad and Tobago, it is served or sold at most social gatherings, such as parties, all-inclusive fetes and sporting competitions. Head cheese is very popular and is usually referred to as "queso de cabeza" in Chile and Colombia. In Peru, Ecuador, and Costa Rica, it is also known as "queso de chancho". It is known as "queso de Cerdo" in Uruguay and Argentina. In Panama, it is known as "sao" (from Caribbean English souse), made with pig's feet and prepared the same way as in the Caribbean; it