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1
Have the hog's head cut into quarters by the meat dealer.
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2
Remove the brains, teeth, snout, and eyes, but retain the ears.
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3
Cut off the fattest part of the head for lard. Scrape and wash each piece thoroughly. Wash, trim, scald, and skin the tongue.
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4
Soak the meat in cold water to cover for 30 minutes to extract the blood.
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5
Drain and wash again. Cover the meat with fresh cold water; add the salt, bring to a boil, and skim. Cover and simmer for 1 hour.
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6
Then add the remaining ingredients and continue cooking until the meat separates from the bones.
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7
This will take about 5 hours or longer. Be sure to simmer the meat over a LOW heat during the entire period of cooking. Rapid boiling will make the meat stock milky in color.
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8
Drain off the meat stock and save it.
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9
Remove the onion, garlic, and spices. Pick out all the bones from the meat. Cut the meat into coarse pieces.
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10
The stock may be flavoured with a freshly crushed clove of garlic and then strained.
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11
Season the stock to taste.
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12
If a firm jelly is desired, soften 1 tablespoon of gelatin in 1/4 cup of cold water and then stir into the hot stock.
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13
Put the meat into a mold and add enough strained stock to cover it. Chill thoroughly. Remove the fat from the top. Serve in slices.
