Spiced Round

When the hog heads have been cleaned and soaked in salt water for some days, put in a dinner pot and cook in plenty of water until very tender.

Take out in another pot and with a fork, break up fine; put in some of the juices and one pint of sifted meal to a head or more if you like; return to the stove and boil a few minutes.

Can use the whole head and jowl which makes it very nice.

In this case, you take off all the grease that you can. Mold and fry in a hot skillet.