Hog Head Cheese

Instructions

1. Trim all meat from the hog's head and soak it overnight in salt water.
2. Cook the meat along with hearts, tongues, feet, and trimmings not used in sausage.
3. When the meat comes readily from the bones, dip off the liquid and chop the meat finely.
4. Return the chopped meat to a kettle and season to taste with salt and pepper.
5. Cover with broth and boil for 15 minutes.
6. Pour the mixture into a shallow pan.
7. Cover with cheesecloth and weigh down.
8. Once cooled, slice and serve cold with no further preparation.