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Ingredients
- 1 pig head
- 6 pig feets
- 6 pork hocks
- 2 teaspoon salt
- 1/4 teaspoon pepper
- 2 onions, sliced
- 3 peppercorns
- 1 bay leaf
- 1 blade mace
- 3/4 c. cider vinegar
Directions
- Clean pig head and split open. Place head, feet and hocks in large heavy kettle and cover with water. Add in salt and pepper. Bring to boil and cook till tender. Remove meat from liquid, cold, strip from bones and chop. Add in spices and liquid and boil till liquid is reduced by a half.
- When cold, strain and skim fat. Place fat, meat and vinegar in kettle and bring to boil. Turn into crock and add in as much liquid as necessary to fill crock. When cool, this will set. Makes about 4 1/2 pounds.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 393g | |
| Calories 131 | |
| Calories from Fat 5 | 4% |
| Total Fat 0.55g | 1% |
| Saturated Fat 0.18g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 4669mg | 195% |
| Potassium 449mg | 13% |
| Total Carbs 23.5g | 6% |
| Dietary Fiber 4.6g | 15% |
| Sugars 9.12g | 6% |
| Protein 2.54g | 4% |
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