Head-cheese is made from the part of the head of the hog that would otherwise be wasted. When properly prepared it is a delicacy. The feet, as well as the head, may be used for this purpose.

Skin the hog's head, remove the eyes and the brain, and split the head through the midline, or down the center of the forehead and the nose. Usually the jowls are removed and salted. Put the head pieces into a cooker, add enough water to cover the meat, and boil the whole until the meat parts come readily from the bone. Remove the meat, separate it from the bones, and chop it finely. Remove the liquid from the kettle and save it for further use. After the meat is chopped, return it to the kettle, pour on enough of the liquid to cover the meat, and allow it to cook for ten or fifteen minutes. While this final cooking is taking place, season the mixture with salt and pepper to suit the taste.

Put the cooked meat and the liquid that remains into jars, pans, or a cold-meat press, place a weight on top, and allow the meat to cool. It will then be solid and can be sliced and eaten immediately.