"The feature attraction is the cleaned head. Remove the eyeballs (the brains were removed on killing day and scrambled with eggs the next morning), break the head(s) into manageable pieces with a cleaver, and cook them down in a kettle of boiling water 'til the meat is easily pulled. Skim the fat from the water and save. Pull all of the meat and fat (separate) from the heads and chop up the chunks. Cook the liver and heart and whatever else wasn't used in other delicacies and grind them up. Get a tote-sack full of corn meal and keep it handy. Put the meat, heart, and other scraps (except liver) back into the simmering kettle of stock. Add liver until you can taste it but the liver flavor does not predominate. You can put some of the fat in if you wish. Add salt and celery salt - the cornmeal will take a lot of salt so you get this mixture fairly salty. Stir. Taste. Add sage and pepper to taste - not too much, now. Stir. Taste. Pass the spoon around so everybody can pass judgment. When it's right, you should taste salt first, then liver - but not too strong, rich pork meat flavor and a hint of sage. When everybody (especially ingredient #1) is agreed that it couldn't possibly be better, bring out the cornmeal and kids. "