Who wants hog head cheese that is.  Professionally hog head cheese is a meat jelly or a terrine. Hog head cheese is nothing short of DELICIOUS!

HOG HEAD CHEESE

I do not use the whole hog head; I use the most delicate and tasty parts of the hog.  3 pounds pork neck bone,  5 pig feet, 7 pig ears, 1 pound pork skin, 2 envelopes onion soup mix,  3 cups diced red onions, 1/2 cup carrots, chopped, 1 cup diced celery, 1/4 cup diced red bell pepper, 1/2 cup diced flat leaf parsley, 1 sprig fresh thyme, 3 tablespoons dried sage, 1 1/2 tablespoon coriander seeds, 1 tablespoon pickling spice, 2 tablespoons dill pickle relish,  2 whole cloves, 6 garlic cloves, 1 bunch green onions, 1/4 cup whole peppercorns, 1/8 cup spiced apple cider, 1/2 cup white vinegar, 1/8 cup Louisiana hot sauce, 1 teaspoon dried basil, 1 teaspoon allspice, 3 tablespoon seasoning salt, 4 bay leaves, 1 tablespoons red pepper flakes, 1 tablespoon black pepper, 6 pork stock cubes, 8 cups water.

Tie all the fresh herbs together in a bundle.  Add all the dry spices to a piece of cheesecloth, tie off. Add the pork bouillon cubes and water to the pot, stir until the cubes dissolve, the broth should cover the meat by  2-3 inches. Add the herbs and dry seasonings to the pot.  Bring to a boil, turn down the heat to a simmer and cook until your meat is tender and falling off the bone.  Periodically skim off grease and scum that comes to the top of the pot. DO NOT SKIP THIS STEP.  Take the meat out of the pot.  Allow the meat to cool.  With your hands remove the meat from the bones and cut into bite-size pieces. Discard about a third of the fat.   Thinly, very thinly slice the ears, then cut into 1/2 inch pieces.  Strain the stock. Return the stock to the stove and turn the heat to a simmer.  Measure the meat and measure the stock, the portion should be 2 parts meat to 1 part stock.  The consistency should look like a thick stew or a pot of grits. Mix together and taste. Your cheese should be over seasoned, cold food always needs more seasoning than hot food. Pour into a 9 x 13 pan.  Refrigerate until firm, this process takes about 3 1/2 – 4 hours.