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The word headcheese prevails in all parts of the country except in the South Midland and Southern regions. In the South Midland, usual terms include press meat, pressed meat, souse, souse meat, hog souse, and pressed souse meat. The souse forms prevail across all of the South as well, except in the coastal regions. There, the terms hoghead cheese and hog's head cheese are mainly used.
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