I used to live in Baltimore which had city markets often with stalls from odd perceyers. One time, I got the whole smoked pig's head so I took a big ole crab pot and in the bottom part with the lid, not the steamer part, I slow cooked that whole head with just brown mustard seeds from India, coriander, cumin seed, some bay laurel leaves and a few pods of this and that and a few kinds of pepper corns. Did I mention the gallon or so of water?I may have zipped it up with a couple tiny Chinese bird peppers toward the end, maybe a half pound of poddling radishes from the garden, few shallots, whatever.... After a while in the first part of the cooking, I baiscally took out the head, removed all the meaty and gelatinous stuff , put the former, inclusive of eyes, into one pile and refrigerated, put the other and similar and the skull back in the liquid which had reduced somewhat and had a couple additionsand when I liked the look of it and the smell of it a few hours down the line, sieved it and put all that back in the pot. When I thought I had something wiggle gelatinous, I added chopped up head meat to it's reduced self in a couple loaf pans and made head cheese. Needed a tweek of vinegar here and a tad of salt there, but basically was great.
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