Instructions: Place head, pork butt, feet, onions, bell pepper, and habanero in a large pot. Cover with water and boil about 3 hours or until tender.

Remove hogs head, pork butt, and feet. Cool then remove skin, bones, and fat. Grind meat in food processor or grinder. To this meat, add enough broth to soften it up.

Add parsley, onion tops, salt, black pepper, and cayenne pepper; pour into a large glass baking dish and refrigerate overnight to gel.

To serve, unmold from baking dish and slice; serve with crackers or French bread.

NOTES : Adapted Frm. Cajun Cuisine (Beau Bayou Publishing Company; 1985)

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