°A mixture of hog head parts including cheeks,
jowl, ears,
snout, and sometimes small scraps of muscle tissue, usually chopped into small pieces. The mixture is thoroughly boiled and poured into a mold or other container. The rendered
gelatinous broth from cooking jells the mixture. The fat is skimmed off. This thick pudding-like product may later be mixed with
cornmeal and spices, then cooked again, often into a loaf, which is eaten warm or cold.