Ingredients
1/2 hog's head
4 Tbsp. chopped onion
1/4 c. vinegar
salt to taste
hot pepper, ketchup or hot sauce to taste
Method
Sources
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Humidity-controlled cheese storage — keep artisan cheese perfect
Stainless press for hard cheeses — cheddar, gouda, manchego
Deluxe kit — make 20+ varieties, mozzarella to aged cheddar
Four cheese knives — soft, hard, crumbly, spreading for cheese boards
Wire cutter for clean cheese portions — soft and semi-hard cheese
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Humidity-controlled cheese storage — keep artisan cheese perfect
Stainless press for hard cheeses — cheddar, gouda, manchego
Deluxe kit — make 20+ varieties, mozzarella to aged cheddar
Four cheese knives — soft, hard, crumbly, spreading for cheese boards
Wire cutter for clean cheese portions — soft and semi-hard cheese
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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Have butcher clean hog's head. Boil the head in water to cover until meat falls off bones. Mince the hog's head meat (fine), removing all small bones. Take water the head was boiled in and add to meat until consistency of thin pudding. Season and pour into molds. This will harden into a jelly which can be sliced. Serves 12 or more.