Hog Head Cheese

Trim all meat from the head and soak overnight in salt water. Cook this meat along with hearts, tongues, feet and trimmings, not used in sausage.

When meat comes readily from the bones, dip off liquid and chop the meat fine.

Return meat to kettle; season to taste with salt and pepper.

Cover with broth and boil 15 minutes. Then pour the mixture into a shallow pan.

Cover with cheesecloth and weight down.

Slice and serve cold with no further preparation.