Head Cheese

Ingredients

• 1 hog's head or pig's head
• coarse sea salt
• black pepper
• chopped sage or thyme (optional)
• water

Directions

1. Thoroughly clean the hog's head, split it in two, and remove the eyes, brains, and ears.

2. Pour scalding water over the head and ears, then scrape them clean.

3. Cut off any discolored parts of the nose, rinse in cold water, and place in a large kettle with hot water to cover.

4. Cover and boil gently, skimming off the scum until the bones separate easily from the meat.

5. Remove the head with a skimmer into a large bowl, discard bones, and chop the meat finely.

6. Season the meat with salt, pepper, and optional herbs.

7. Line a colander with a cloth, place it in a deep dish, and add the meat.

8. Fold the cloth over the meat and place a weight on top to press it down.

9. Let it cool, then remove the weight and cloth, scraping off any fat.

10. Store the cheese in the cloth in a cool place and serve sliced thin with mustard, vinegar, or catsup.