1-2 smoked ham hocks
1-2 fresh ham hocks
2-4 smoked neck bones
2-4 fresh neck bones
1-2 smoked pig tails
1-2 fresh pig tails
1-2 fresh pigs feet or 1 hogs head, fresh or smoked
1 tbsp. crushed pepper corn
1/8 lb. bay leaves
White vinegar
Tabasco sauce
Salt
Black pepper
1/4 - 1/2 c. chopped onions
1/4 - 1/2 c. quartered stuffed olives
1 bag gelatin (opt.)

If hogshead is used, eyes and other meats are optional. Place all meats in large pot, cover with water and vinegar, place top on pot and boil under medium flame until meat separates from bones. Add water and vinegar as needed. When done, pick meat from bones, cut into small pieces, discard bones. Add other ingredients. Mix well (add gelatin and mix, optional). Reheat with top on pot. Bring to boil and turn stove off. Place mixture into loaf shaped pans. Add more seasoning according to taste and refrigerate.

Serve cold as appetizer with crackers. Excellent with beer, white wine, coolers, sodas or sparkling cider. May be sliced for sandwiches. May be frozen for storage.