1/2 pig’s head
4 pig’s feet
1 onion, chopped
2 tablespoons (30 ml) salt
2/3 cup (150 ml) vinegar
1 teaspoon (5 ml) freshly ground pepper)
1/2 nutmeg, grated
4 pickled sour gherkins, choarsely chopped
1 teaspoon (5 ml) ground mace
Put the head and feet in a saucepan, and barely cover them with cold water.Add the onion and salt, and bring slowly to a boil. Simmer over low heat for two to three hours, or until the meat is easily detached from the bones. Remove the meat from the pan and bone it carefully. Dice the meat. Strain the cooking liquid.
Combine the meat with the vinegar, pepper, nutmeg, gherkins, mace and as much of the cooking liquid as necessary to make a smooth syrupy mixture. Simmer it gently for 15 minutes.
Rinse out stoneware pots or bowls with cold water or vinegar. Ladle in the headcheese, pressing it down well and filling the containers to just below the rims. Let cool until the liquid jells. Cover the surface with a layer of melted lard. Refrigerated, the headcheese will keep for about a month.