Prep 1 hr
Cook 2 hrs
An heirloom, butchering-time recipe impractical for most modern cooks. From the Pennsylvania Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Posting it as a historical novelty. Cooking time is approximate.
- 1 pig head
- 6 pig's feet, and hocks (3 pair)
- 3 onions, peeled and sliced
- salt and pepper
- 3 peppercorns
- 1 bay leaf
- 1 mace blade
- 3⁄4 cup vinegar
- Clean the pig's head thoroughly, removing tongue; split head open.
- Clean feet and hocks; place with the head in a large kettle.
- Cover with water, bring to a boil and cook until tender enough to remove bones easily
- Lift out meat and cool.
- Add onions and seasonings to broth; reduce by half.
- Strain and cool.
- Remove meat from bones and cut it into pieces.
- Skim fat from cooled broth; place in a kettle with meat and vinegar; bring to a boil.
- Turn into a mold or loaf pans and add as much of the liquid as it will hold.
- Place in refrigerator.
- When cold, this will set up firmly and may be cut into pieces for salads, sandwich meat or to fry.