"Recipes for Hog" Summary

This article presents a variety of recipes for nearly all parts of the hog, discussed in previous chapters. The first recipe is that of "souse," also known as headcheese and pressed hog's head. One begins by removing any hairs from the hog head. Next, the ears, brains, snout, tongue, and jowls are removed, if desired for use other than in the souse. The eyes are then cut out, and the head is halved, using an axe. The halves are then placed into a pot of hot water to soak overnight. The following day, the head is rinsed and cooked slowly in a pot of salty water until tender. The meat is removed from the bones, and run through a food processor. The meat is seasoned using a mixture of sage, red pepper, sale, black pepper, onion, corn...