This was a store-bought product called souse or head cheese (nothing cheese about it) that we bought in the southern US states up until the 90's.  Loved it.  Cannot find it even at local butcher shops now.  Maybe if they renamed it here, it would appeal more to Yuppie pallets.

This brings back memories of my childhood. My granny used to make brawn and my father talked about it incessantly for years after she died. She came from a Jewish background and wasted nothing. We often said that the only part of a chicken that she didn't cook was the feathers. I remember giblet soup, tripe in parsley sauce, pigs cheek, trotters, crumbed brains in white sauce, trifle, chicken feet etc etc etc. Wonderful memories. Must try the brawn sometime.

That looks bloody tasty Muzz, and brought back some good memories with it.

As kids in pre and post war England, Mum made it very regularly from a pigs trotter (for the gelatine) and ox tongue. Both cheap and available.
The tongue and trotter was boiled first with pepper, herbs etc. then my job was to skin it and pick out grisly bits.
Mum did the rest and the result on a chunk of home baked bread with salt and pepper was deluxe.

Grandad, who was a publican in a little village called Monyash, cured his own bacon and made my special favourite, black pudding.

So many of those smallgoods now seem to be a thing of the past, the last black pudding I bought was dreadful.
mike

Looks very much like a meat press a very nice guy gave us last year which we have only used to press pickled pork in must try your recipe
cw