@jcboy,
Head cheese! It's a
delicacy!
Clean pork head, removing bristles, ears and eyes, jaws and bones of nose.
Cook with hocks, tongue, heart and beef.
Cook rinds in a separate container.
When well done, remove meat from bones and grind all through a fine plate.
Mix very well and add some salt and pepper with meat juice to make a good mix.
Place the ground results in a cheesecloth bag and top with a heavy weight to press out the "extra" fat.
When cold, cut in large slices, and make a mix of 2 cups of water and one cup vinegar, bring to a boil, then cool and pour over meat, letting stand in a crock pot for 5 days or until fully soaked through.
Serve with raw onion and vinegar for dinner, or heat and serve with fried potato -- .