- 1 hog’s head, well trimmed and quartered
Wash quarters well and put in heavy kettle, cover with unsalted water and simmer until meat falls from bones, about 3 hours. Remove from fire and cool until meat can be handled, but do not let it get so cold that the fat congeals. Drain away liquid and pick bones, gristle and fat from meat.
Place meat in wooden chopping bowl and chop it very fine. Season to taste with salt and pepper. Pack meat mixture in several standardsize bread tins to about 3/4 full. Nest one pan on top of another, with waxed paper between each pan, and place a weight on the top pan to press whole properly. Set in cool place overnight. In the morning, slide each loaf from its pan and wrap well in waxed paper. Refrigerate until used.
This head cheese is nothing like the commercial variety and nowadays can be had only from a farmer’s wife who still makes it. It’s wonderfully good, especially in a sandwich.