Head cheese is a cold cut originating in Europe. Another version pickled with vinegar is known as souse. Head cheese is not a cheese but a meat jelly made with flesh from the head of a calf or pig (sometimes a sheep or cow) in aspic. While the parts used can vary, the brain, eyes and ears are often removed. The tongue, and sometimes even the feet and heart may be included. Head cheese may be flavored with onion, black pepper, allspice, bay leaf, salt, and vinegar. It is usually eaten cold or at room temperature as a luncheon meat.