re: So Ole Geauxt And I Made A Batch Of Hogs Head Cheese

I've thrown some smoked pork shoulder in it once to see how it turned out. Added a little bit of a different taste. I think the key to what I like about the head cheese I make is using the whole heads. It adds an organy flavor that you can't get with just parts. And the left over stock makes some hellava good ramen broth.