Head Cheese

Ingredients

• hog's pates
• coarse sea salt
• black pepper

Directions

1. Split the hog's pates in two and chop off the snouts.

2. Thoroughly clean by removing eyes, ears, and brains, and dig out all cavities.

3. Scald and scrape the pates, then soak overnight in strong salt water.

4. The next morning, wash in fresh water and place in a pot with enough water to cover.

5. Skim often and boil until the flesh leaves the bone.

6. Remove from water, discard bones, and chop the meat finely in a wooden bowl.

7. Season with coarse sea salt and black pepper.

8. Pack into a colander, cover with a plate, and place a weight on top.

9. Once cold, slice and serve as needed.

10. Set aside the cooking liquid; when cool, remove the cake of fat for cooking.