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1 pig's head
4 pig's feet
2 pig's ears
2 med. size onions, whole
1 bunch celery, including leafy tops
2 bay leaves
1/4 tsp. pepper
1 tsp. black pepper
2 tbsp. salt
1 c. vinegar

Place pig's head, feet and ears in large, deep pot, and add water to cover. Add all seasonings except vinegar; cover pot and boil over low flame 2-3 hours until meat leaves bone. Mince meat coarsely; arrange on mold or pan. Add vinegar to juice remaining in pot. Pour this liquid over meat in mold; refrigerate until mold has set, or congealed. When cold, slice and serve.
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