1 pig head
6 pig feets
6 pork hocks
2 tsp. salt
1/4 tsp. pepper
2 onions, sliced
3 peppercorns
1 bay leaf
1 blade mace
3/4 c. cider vinegar

Clean pig head and split open. Place head, feet and hocks in large heavy kettle and cover with water. Add salt and pepper. Bring to boil and cook until tender. Remove meat from liquid, cool, strip from bones and chop. Add spices and liquid and boil until liquid is reduced by a half.

When cool, strain and skim fat. Place fat, meat and vinegar in kettle and bring to boil. Turn into crock and add as much liquid as necessary to fill crock. When cold, this will set. Makes about 4 1/2 pounds.