Head Cheese, Europe and South America
When it comes to head cheese, think pork, not diary. Served in pubs, bars and restaurants throughout Europe and in parts of South America (where it’s known as queso de cabeza), head cheese is made by boiling the head of the pig—usually (but not always) with the exception of the brains and eyes—with spices and vegetables. After the head is sufficiently tender, cooks scrape the meat from the skull and shape it into a dense, gelatinous loaf. Though a more accurate name for the offal dish might be “head jelly” or “head loaf,” we have to admit that “cheese” is at least moderately more appealing—especially when it’s served with an ice cold beer to chase it down.
Rocky Mountain Oysters, United States & Canada
There’s nothing like an oyster, washed down with a cold brew or a spritzy glass of Prosecco—only, these oysters don’t come from the sea. Often found in landlocked parts of the United States or in Canada, these nuggets take offal to its most nether regions and have become something of a delicacy. They are most commonly bull, pig or sheep testicles, coated in a flour batter and fried. If you prefer your cojones pan-fried or braised, look for criadillas in Mexico, Spain and Argentina.