Hogs Head Cheese

5-6 lb pork shoulder
2 lbs pork knuckles
2 lbs pigs feet
4 quarts water
½ cup salt
1 tbsp vinegar
4 tbsp lemon juice
2 tbsp butter
1 cup finely chopped onion
1 bay leaf
¼ tsp mace
1 tsp cayenne
2 ribs celery
1 tsp black pepper
1 chopped bell pepper
1 cup parsley
1 cup green onions
2 tsp minced garlic

In large pot, boil pork with water, salt, vinegar, lemon juice. Reduce heat and simmer about 4 hours or meat is tender. Remove pork from broth, reserving broth. Discard skin, bones and fat.

Grind meat in a meat grinder or foot processor.

Sauté onions, celery, bell pepper in butter about 5 minutes. Add 1 cup broth and seasonings, 2 tsp salt, 1 tbsp lemon juice, green onions and parsley. Add meat and 3 cups broth mixing well.

Adjust seasoning as needed.

Pour in pans, let cool several hours.