4-6 pork hocks. Cover with water; add 2 bay leaves and 2 teaspoons salt. Cook until tender. Cool. Save liquid. Chop up meat; cubed. Discard bones.

Mix together 2 1/2 cups broth, 3/4 cup cider vinegar, 1/3 cup sugar and 1 tablespoon pickling spice that is wrapped in a bag. Mix meat and broth mixture together and simmer 10 minutes. Discard spice bag, pour mixture in pan, any size (bread loaf pan is good). Cool and refrigerate to firm up. Slice and can be wrapped in plastic wrap and refrigerated. Serve with cider vinegar and good bread.