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Old-Time Mincemeat – with or without meat

Submitted by: on October 9, 2010
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Old-Time Mincemeat - with or without meat
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I made some up last year and really liked it but would love to have an authentic old recipe for it.


My grandma made it without meat and I did too.




I made some up last year and really liked it but would love to have an authentic old recipe for it.

My grandma made it without meat and I did too.

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  1. 10-10

    In searching my cookbooks, I decided that The Foxfire Book of Appalachian Cookery would be most likely to contain an “authentic old recipe”. It certainly did. It requires that one start with 1 hog’s head “cleaned as for souse”. If you have access to hog’s heads and would be interested, I would be glad to post 🙂 Just let me know—LOL

    • 4-26

      The best mincemeat pie I ever had was made from hog’s head. My stepmother made a large batch and canned it. For years she handed out a coveted can of it as Christmas gifts. She never gave out the recipe because I suspect there wasn’t any exact measurements but she had help from an old country cook. She did say they used dad’s big pressure cooker to cook the head.
      I have access to hog heads and any other parts I need but I would like a recipe and if possible one that can tell me how to ferment it; I’ve been told its similar to making confit as the layer of fat seals it and the fermentation gets better with time. Once it’s canned my pressurized method it continues to get better in the can. I can say my stepmother’s did. We sure hated when it ran out.

  2. 10-10

    judy, I have watched Mom clean hog’s heads for souse many times………something I would not do nor would I eat the souse! I bet modern day pprocessors wouldn’t be allowed to return the hog’s head to you even if you wanted it!

    Mom’s favorite part of the hog killing day was, pigs feet, the ears and the tail…..who can figure?

    I will pass on the recipe.

  3. 10-10

    I have a recipe Summer Mincemeat. I haven’t made it for a long time, but it was delicious. I will post it.

  4. 10-10

    I helped my grandmother clean the hog’s head once, and still enjoyed the souse she made from it. She always said we used everything off the pig except the squeal! Still, I don’t think I want the head in my mincemeat either!!

  5. 10-10

    You can actually buy pigs heads at Mexican meat markets. So if you *really* wanted be authentic…

  6. 12-17

    I too am looking for a good hog head mince meat recipe. The best mince meat I ever had my stepmother made from hog head. She made it one year and canned it. Every year she gave us a jar at Christmas and it was better than the last. Five years later finely ran out. She never gave out the recipe but said it was quite involved. Some cook the meat then add spices, dried fruit, flavored brandy and place in a crock to ferment before heating and canning. My stepmother has been gone for many years now but we still reminisce about her wonderful mincemeat pies. I did some research and I can order hog heads cleaned for making hog head cheese from my local butcher. Feet and tails are also added but optional. Lots of dried currants, raisins, dried fruit mixtures such as cherries and apricots. Then lots of apples, spices and citrus zest. Brandy, bourbon, rum or whiskeywhiskey or a combination is added at the end. It requires patience as it needs time for the flavored to meld. Even after canning it must have a several weeks or months to set, as it only gets better with age like good brandy or wine.

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