1 lg. hog head
1 1/2 tbsp. salt
Dash of red pepper
Dash of black pepper
1 onion
1 c. vinegar

Clean hog head by removing eyes, ears and brains. Saw into 4 pieces. Put in large pot and boil until tender. Remove meat from broth. Pick out bones and cook onion until done in broth. Dip out onion and run meat and onion through food chopper. Mix in peppers, vinegar and salt, put in cheese cloth, hang, let drip overnight. Slice and enjoy. Refrigerate unused portion.