Trim, scrape and singe all hair and bristle from a hog head. Remove ears, brains, tongue and jowls. Salt down jowls. With an axe, chop into. Soak in salt water overnight. Rinse until clean clean. Simmer in salt water until meat begins falling from bones. Grind up real fine. Add 1/2 cup cider vinegar. One teaspoon each of sage, black pepper and red pepper. Pack into molds. Let chill then slice. Can be eaten cold on crackers or bread or dipped in water and then floured and fried.