Hogs head cheese, also known as 'souse', is not the lactose-based concoction that the name implies. The 'cheese' is a Cajun specialty that comes from the desire to not waste any part of a slaughtered pig. A jelly that is traditionally created from boiling a pig's head, modern hog's head cheese usually is made from pigs foot and pork meat due the difficulty of finding a pig's head. Delicious when served on crackers or on an appetizer dish, hog's head cheese is simple to prepare.
Pour all the ingredients up until, and including, the black pepper into the 5-gallon stockpot.
Place the pot on the stove. Turn the burner to medium-high heat. Bring the pot's ingredients to a boil.
Reduce the heat to a simmer and cook for 2 1/2 hours, continuously skimming off any impurities and foam that comes to the surface.
Remove the meat and feet from the liquid. Add the vegetables and gelatin. Simmer for five minutes, or until the vegetables are tender.
Remove and discard the bones from the meat. Chop the meat finely before adding it back into the pot.
Pour the mixture into the baking dish. Cover it with plastic wrap before placing it in the refrigerator. Let it chill overnight before serving.