1 Hogs head 1 Hogs tongue salt and pepper sage or chili powder.
Clean and scrape hog's head and wash thoroughly. Wash and trim tongue. Cover head and tongue with slightly salted water and simmer until meat falls from bone. Drain meat, shred and season. Pack tightly in bowl, cover and weight it down. Let stand 3 days in a cold place. Slice. Makes 6 to 8 pounds.
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