How To make Hog Head Cheese (Festival)
10 c Water
2 1/2 lb Pork meat
1 Pig's foot
2 t Salt, divided
3/4 lb Onions, chopped
1 T Parsley flakes
1 T Celery flakes
1 c Green onion, chopped
1 t Black pepper
3/4 t Red pepper
Measure water into 5-quart saucepot. Add pork meat, pig's foot, and 1 teaspoon salt. Cook until meat is tender and pig's foot can easily be boned. Approximately 3 cups of liquid should remain in saucepot. Add chopped onions, parsley flakes, celery flakes, chopped green onions, teh remaining teaspoon of salt, black pepper, and red pepper. Cook about 3 minutes. Remove meat from liquid. Reserve liquid. Remove bones from meat. Place meat in food processor bowl. Chop well but do not puree. Mix chopped ingredients and reserved liquid. Pour into 9"x13"x2" pan. Chill thoroughly. Makes 60 servings of 2 Tablespoons each.
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1970s Louisiana, Family Eating Dinner, Creole Food
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Man cutting snout of pig's head. INT woman explains how she's cooking pig's head, hog. Little boy helps woman mince pig's head. Woman cutting herbs, cooking, creole food, mince, herbs and spices.
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We're making headcheese y'all! There's no recipe here, just a method and you can make it all your own! The best part about homemade charcuterie is customizing it and knowing exactly what goes into it!
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