I do remember my mother making head cheese. The process went like this. After the hog has been slaughtered the head was severed. After lots of scraping and cleaning, again the wood stove was stoked up and a big canning kettle was filled 3/4ths with water. This water was brought to a boil and the hog's head was inserted into the water. The head was boiled for a couple of hours, until the good meat could be pulled off easily. This meat is full of good gluten, like Jello. Take the head out of the boiling water and patiently scrape every morsel of that good meat off. Then chop the pieces of meat up into fine chunks and put it into a pan. Salt and pepper the meat and add some sausage seasoning, if you wish. A spicy flavor is always good for head cheese.

        Put the meat back on the stove and cook for an hour. When it cools the head cheese will set up. It can then be sliced and eaten with a slice of that good home made bread, with home made butter on it. Then get a glass of that good fresh milk, from the barn and enjoy a very good meal!