Headcheese, that glorious loaf of Jell-O-like, fatty, and lush pork yielded from a long-boiled pig's head, has been used to good effect all around the city this past year, whether in a high-end, quivering incarnation at Bar Boulud, or as a rich swath of pig tucked into a banh mi in Sunset Park's Chinatown. The most satisfying headcheese this year can be found at Txikito, in the Basque dish called "bakailoa": house-cured salt cod sliced very thin, topped with diced nuggets of breaded and fried headcheese that crunches and gushes pork fat, nearly gluing your teeth together with gelatin.

Location Details

240 9th Ave.
New York NY 10001


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