SC - Pig slaughtering-OOP

[Patrick Hood]

> This is correct. My grandmother always added 6 extra ears and 6 eztra
noses
> to the headcheese recipe. She always made headcheese which in our area is
the
> same as souse except it has no vinegar in it.


Without the vinegatr what broke down the cartaledge to release the pectins?
Also, how well do jellied meats go over at events?  I thought pickled
herring was tame but have found few southerners who will try it.  I would
guess pork jellos would be seen as even worse.