Split and nicely clean a hog's head; take out the brains; cut off the ears, and rub a good deal of salt into the head; let it drain twenty-four hours; then lay upon it two ounces of saltpetre, and the same of common salt, for three days; lay the head and salt into a pan, with just water to cover it. for two days more.

Wash it well, and boil until the bones will come out; remove them, and chop the meat as quickly as possible in pieces of an inch long; but first take the skin carefully off the head and the tongue; the latter also cut in bits. Season with pepper and salt. Put the skin of one side of the head into a small long pan; press the chopped head and tongue into it, and lay the skin of the other side of the head over, and press it down. When cold, it will turn out. The head may probably be too fat; in which case, prepare a few bits of lean pork with the head. Boil two ounces of salt, a pint of vinegar, and a quart of the liquor, and, when cold, pour it over the head. The ears are to be boiled longer than the head; cut in thin strips, and divided about it, the hair being nicely removed. Reboil the pickle often.