1 lg. hog head 1 1/2 tbsp. salt Dash of red pepper Dash of black pepper 1 onion 1 c. vinegar
Clean hog head by removing eyes, ears and brains. Saw into 4 pieces. Put in large pot and boil until tender. Remove meat from broth. Pick out bones and cook onion until done in broth. Dip out onion and run meat and onion through food chopper. Mix in peppers, vinegar and salt, put in cheese cloth or (leg of panty hose works real well), hang, let drip overnight. Slice and enjoy. Refrigerate unused portion.
1 pig's head 4 pig's feet 2 pig's ears 2 med. size onions, whole 1 bunch celery, including leafy tops 2 bay leaves 1/4 tsp. pepper 1 tsp. black pepper 2 tbsp. salt 1 c. vinegar
Place pig's head, feet and ears in large, deep pot, and add water to cover. Add all seasonings except vinegar; cover pot and boil over low flame 2-3 hours until meat leaves bone. Mince meat coarsely; arrange on mold or pan. Add vinegar to juice remaining in pot. Pour this liquid over meat in mold; refrigerate until mold has set, or congealed. When cold, slice and serve.