Tete de Cochon (French Canadian Head Cheese)

Step 1: Boil meat until very tender, a couple of hours at least, adding water when necessary, ensuring meat is always just covered with liquid.

Step 2: Remove hocks from stock and set aside to cool.

Step 3: Strain stock and return to pot.

Step 4: Add onion powder and garlic powder to stock.

Step 5: Remove all meat from hocks and cut into small pieces then return to stock; you will need approximately 3 cups of the stock, depending on the size of the hocks.

Step 6: Boil until thickened, about 45 minutes to an hour.

Step 7: Add kale or spinach, hot pepper flakes, salt and pepper and allspice

Step 8: Line a loaf pan with plastic wrap.

Step 9: Pour into loaf pan, cool and refrigerate until set, 3 to 4 hours.

Step 10: Release from loaf pan, slice and serve.

Step 11: You can also pour this into collagen sausage casings instead of loaf pan.