Hog Head Souse

Name: Hog Head Souse
Yield: 4 servings
Ingredients: bell peppers; sage; ears; cider vinegar; head; salt

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Ingredients

Split hog head. Clean thoroughly, removing eyes and brains. Scald. Scrape clean.
Place hog head, feet and ears in large stockpot. Simmer about 4 hours or until tender.
Remove meat from bone. Place meat in large bowl. Mash. Drain off any fat. Add vinegar, peppers, salt and sage. Stir to combine. Transfer to bowl or dish. Refrigerate 24 hours. Slice. Serve with crackers.

198 kcal 10% DV

Protein Fat Carbs

Protein 9.4g 19% DV

Total Fat 9.1g 12% DV

Carbs 18.3g 7% DV

Fiber 0.3g 1% DV

Sugar 11.1g 22% DV

Sodium 9785.5mg 100% DV

Potassium 66.3mg 1% DV

Cholesterol 22.5mg 8% DV

Calcium 16.5mg 1% DV

Iron 1.6mg 9% DV

* % Daily Values based on a 2,000 calorie diet (FDA 2020).