• noun meat dish prepared from cut, boiled and pickled pig’s head
  • noun an obsolete term for a stag boar.


  • Meat from the head, generally of pigs but sometimes calves, sheep or cows, etc. stewed on the bone with the usual flavourings, deboned, defatted, put in a mould and covered with reduced, defatted and strained cooking liquor, demoulded when set and served thinly sliced.


  • noun muscular strength


  • noun chopped meat from the head of an animal, mixed with jelly to form a loaf

Origin & History of “brawn”

English acquired brawn from Anglo-Norman braun or Old French braon, which meant ‘flesh, muscle’, but the word’s ultimate origins are not so much a matter of physiological substance as of suitability for cooking and eating. For the source of the French word was Germanic *brādon ‘roast’, which can probably be traced back to Indo-European *bhrē- ‘burn, heat’ (ancestor also of English braise, breath, breed, and brood). Brawn was thus originally a ‘piece of meat suitable for roasting’.