Head Cheese

In a large stockpot, combine the pork hocks, veal shank, and a generous pinch of salt. Completely submerge the ingredients in water. Bring the mixture to a vigorous boil, then reduce the heat to a gentle simmer. (Prep time: 15 minutes)

Allow the meat to simmer until it becomes incredibly tender, easily pierced with a fork. This process typically takes 3-4 hours. Throughout the cooking process, periodically rearrange the meat to prevent sticking to the bottom of the pot. Skim off any scum that forms on the surface of the water, and replenish with boiling water as needed to maintain coverage of the meat.

Once the meat is fully cooked, carefully transfer it to a large baking sheet to cool slightly. Meanwhile, strain the remaining liquid from the pot into another kettle, ensuring the removal of any stray bones or small particles. Set the strained liquid aside. (Prep time: 30 minutes)

Once the meat has cooled sufficiently to handle, meticulously remove all bones and excess fat. Dice the remaining meat, including the skin and any soft cartilage, into small, uniform pieces. Add the diced meat to the strained liquid. (Prep time: 45 minutes)

Bring the mixture to a boil, then reduce to a very gentle simmer. Adjust the seasoning by adding salt to taste. Regularly test the mixture's setting point by spooning a small amount into a bowl and placing it in the freezer. The mixture is ready when it achieves a jelly-like consistency. (Prep time: 1 hour)

Stir in the white vinegar and ground nutmeg, then remove the pot from the heat. (Prep time: 5 minutes)

Ladle the mixture into bread pans, ensuring an even distribution of the meat. Fill the pans no more than 3/4 full to allow for expansion. Let cool at room temperature until cool then refrigerate overnight. (Prep time: 20 minutes)

The next day, unmold the Head Cheese onto plastic wrap, and double wrap in foil. Store in the refrigerator until ready to serve. To serve, remove any fat from the top of the loaves and cut into chunks. (Prep time: 10 minutes)