When the pig is butchered, get the butcher to clean the heads, feet and tails. Likely he will take off the hair, the toes off the feet, and then he will split the skulls and take out the eyes and remove and split the ears. When you get them, you go all over them, scraping, singing, washing. When all is nice and clean, put everything into a big pot and boil until the bones are ready to drop the meat.

Cool to warm, work through the mass with your hands until all the bones are removed. If the liquor more than covers the meat, boil it down until it just comes level with the meat. Salt to taste. (Some people put in pepper, onion, sage, thyme, etc. But it is mighty hard to improve on the taste of succulent meat.)

Pour into pans to cool. It will form a firm cake. To serve, cut in slices, heat piping hot, and serve with griddle cakes, biscuits or muffins.

A cake will keep a week in the refrigerator. If may be reheated any number of times. It may be frozen.