Soulful Souse

Clean thoroughly and place hog jowl, pig's ears and pig's feet in a very large pot (8 to 10 quarts).

Add water to cover and bring to a boil.

Lower flame and skim surface until clear.

Add remaining ingredients and let simmer for 3 to 4 hours or until the meat can be easily removed from the bones.

While still warm, remove bones from broth and meat.

Cut meat into small pieces. Season souse with salt, black pepper, vinegar and crushed hot pepper.

Add some stock, then place in a mold. Cover with plastic wrap and refrigerate overnight. Unmold, slice and serve as cold cuts or cut into fingers also as an appetizer.

Serves 6 to 8.