4 pounds pork from head or shoulder 8 pounds side pork salt and pepper ground cloves
Boil pork until extremely tender. Boil the fat and lean in separate kettles. Skim off fat. While meat is still hot, start preparing head cheese.
First spread a large piece of muslin in a shallow pan. Then use the cooked rind of the pork to hold the head cheese by placing the rind side next to the muslin, fitting pieces together to cover the bottom. On this place alternate pieces of fat pork and lean pork, seasoning each layer with salt, pepper and ground cloves. Cover top and sides with cooked rind, tie up tightly in muslin. Reheat in liquid, then remove the "cheese" and press in a flat dish under a weight. Chill at once, keeping weighted until cold. A thickness of 2 inches when pressed is convenient for slicing. Keep in light brine in a cool place until needed. The meat must not freeze. Change brine occasionally.