|Pork skin||1 Pound (Fresh)|
|Fat pig cheek||1 1⁄2 Pound|
|Ground black pepper||To Taste|
|White pepper||To Taste|
Boil the head, tongue, skin, cheek and knuckle slowly in slightly salt water, for about 2 hrs.; then take out of the stock; cut into cubes of about 1 inch, cutting the meat off the bones; put skin through mincer.
Place the ingredients in a large bowl, salt, and spice, according to taste, flavour with 2-3 crushed and finely chopped cloves of garlic, and pour on sufficient of the fat skimmed off while boiling, to keep mixture soft and moist.
Stuff into thoroughly cleaned pig's stomach, sew together, put into water beginning to boil, and cook it on low heat (keep the water below boiling point) for 2-2 1/2 hrs.
Then take out carefully, prick it slightly.
Place between two light wooden boards, and press until cold.
Pork's brawn may also be smoked; in that case, however, 1 1/2 gill of pig's blood must be added and mixed with the rest; it can also be spiced with a little paprika.