Step 1

Place clean hog's head in pot, cut side down and snout up.

Step 2

Add water until the pig's head is covered or until water comes within 2 inches of pot's rim.

Step 3

Cover pot with a lid.

Step 4

Set pot under high heat on stove until it boils, then reduce to a simmer.

Step 5

Simmer the pig's head for 12 hours or until meat falls off the bones.

Step 6

Let cool until you can safely handle the head and broth.

Step 7

Lift the pig head out and place on a baking pan.

Step 8

Remove meat from cheeks, tongue and head.

Step 9

Roughly chop or shred, then refrigerate meat until ready to use.

Step 10

Pour the broth through a strainer to catch unwanted bits.

Step 11

Rinse the pot and pour broth back in.

Step 12

Also add bay leaf, onions, garlic, leeks or anything else you want to flavor the liquor with.

Step 13

Boil the broth until there's 2 inches or less of liquid in the pot.

Step 14

Add salt, erroring on the side of slightly over salting.

Step 15

Let broth cool until you can safely handle and strain it once again.

Step 16

If adding to your head cheese, cook onions, garlic or leeks in lard until soft.

Step 17

Layer sauteed alliums in bread pans with meat.

Step 18

Generously pour the salted liquor over the meat.

Step 19

Place bread pans in the fridge overnight for 8-10 hours or until set.

Step 20

Cut into pieces and serve cold with slices of crusty, homemade bread.

Step 21

To preserve: refrigerate up to 1 week, or wrap well and freeze for later use.