• 4 pork hocks
• 2 pigs feet
• 6 cloves of garlic
• salt & pepper
• 1 small onion
• 1 tsp. mixed spice (tied in a bag), bay leaf, celery seed, allspice
• * veal and chicken can be added.

1. Soak the meat in cold water for 2 to 3 hours. Wash well. Put meat in a fairly deep pot and cover with cold water. Bring to a boil.. Remove all scum while the meat is boiling. Turn heat down enough to simmer. Add 4 cloves of garlic, onion spices and salt and pepper to taste. Cover and simmer meat for about 4 hours or until meat falls away from bones freely.
2. Strain the stock. Remove the meat from bones and cut into small pieces. Place meat in a pan. Crush 2 cloves of garlic and sprinkle over the meat. Skim the grease off stock. Pour over meat and stir. Leave uncovered until cooled. Cover and place in refrigerator to set, preferably over night.
3. Marlene

This is not made from a head. It is a jelled meat and does not use scraps or unedible things and is very tasty.