1 hog head, pork shoulder or ham hocks
4 whole cloves
1 tbsp. sage
10 peppercorns
1 tbsp. salt
Pinch of thyme
1 1/4 tbsp. poultry seasoning
1/2 tsp. pepper

Simmer pork in small amount of water until tender, with whole cloves and peppercorns. Remove rind from meat and discard. Cut meat in small pieces. Throw peppercorns and cloves away.

Stir in seasonings, add broth in which meat was cooked, mix thoroughly. Heat thoroughly, pack in pans and press down. Cover with Saran or foil and place in refrigerator until it jells. This can be sliced and served.