See attached pics.
I know it as Brawn, but old-fashioned USA cookbooks call it head-cheese, (because it was made of a pigs head, usually.)
I used Ox-tongue and Corned Beef Silverside, both boiled, then chopped fine, then added Veggies.
Made up a nice stiff Aspic (using beef stock and French gelatine sheets with spices: Cayenne, Mace, Cloves, Peppercorns, Juniper Berries.)
Mixed Meat/Veggies and Aspic together, Set in a loaf, and sliced using my roundy-roundy Deli Slicer.
Heaven. I LOVE Brawn.
Love it.