Hog Head Cheese

Directions

1. 1
   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.
2. 2
   When meat comes readily from the bones, dip off liquid and chop the meat fine.
3. 3
   Return meat to kettle; season to taste with salt and pepper.
4. 4
   Cover with broth and boil 15 minutes. Then pour the mixture into a shallow pan.
5. 5
   Cover with cheesecloth and weight down.
6. 6
   Slice and serve cold with no further preparation.