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, scrape them clean, and rinse in cold water.

3. Place the head in a large kettle with hot water to cover and boil gently, skimming off the scum.

4. Once the bones separate from the meat, transfer the meat to a bowl, remove all bones, and chop the meat small.

5. Season the chopped meat with salt, pepper, and optional herbs.

6. Line a colander with a cloth, place it over a deep dish, and add the meat.

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

8. Let it cool, then remove the weight and cloth, scraping off any fat on the outside.

9. Store the cheese in a cool place to be sliced thin and served with mustard, vinegar, or catsup.