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.
Jones wants to take her headcheese where it's never been before.
"Ultimately, we want to go global," said the CEO and president of Malone's Fine Sausage, which started as a holiday headcheese tradition in her parents' kitchen and expanded to a company employing 10 people in a 12,000-square-foot plant at 300 W. Walnut St.
Malone's Glorious Headcheese is sold in chains such as Roundy's (Pick 'n Save stores) and Piggly Wiggly, plus more than 500 independently owned stores, according to Jones.
The next frontier is restaurants, where charcuterie (cooked meat) has come into vogue, Jones said.
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