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In a large kettle containing salted water boil
for at least 2 hours a pig's head, some pork skin, several pounds of fat pig's cheek or
other fat pork, an extra pig's tongue or two, and a couple of pig's knuckles. Remove the
meat from the bones and cut into 1-in. cubes. Put the skin through a food chopper and mix
it with meat. Add about a pint of pig's blood and enough fat from the surface of the
cooking stock to make a moist and soft mixture. Season with salt, black pepper, paprika,
and a generous amount of crushed garlic. Stuff this mixture into one or more cleaned pigs'
stomachs, sew up the openings, and then simmer the stomach just below the boiling
point for about 2-1/2 hours. Drain the stomach, prick it in several places, place a
lightly weighted board on top of it, and allow it to cool. Instead of simmering, the
stuffed stomach may also be smoked. From Unmentionable Cuisine
by Calvin W. Schwabe, University of Virginia Press, 4th printing, 1996.. ISBN
0-8139-1162-1
Collected by Bert Christensen
Toronto, Ontario
web site: http://bertc.com
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