Hog Head Cheese - cooking recipe

Ingredients

fresh pork picnic roast and other lean meat (about 4 lb. pork skins and bones)
1 onion
1 stalk celery
2 tsp. pickling spice
2 bay leaves
2 Tbsp. salt
1 tsp. black pepper
green onions
hot peppers (red and green)
2 Tbsp. Italian seasoning
1 envelope Knox gelatine
3/4 c. dry white wine or vinegar

Preparation

Boil skins and bones with chunks of onion, celery, spices, bay leaves, salt and pepper.
Boil about 1 hour.
Add meat and pork tongue and heart, if desired.
Strain broth and set aside to cool.
Remove meat from bone; put through grinder on coarse.
Set aside.