Everything you need to know about eating and cooking with curds
1 hog's head 1 hog's tongue salt and pepper sage or chili powder
Clean and scrape hog's head and wash thoroughly. Wash and trim tongue. Cover head and tongue with slightly salted water and simmer until meat falls from the bone. Drain meat, shred, and season. Pack tightly in bowl, cover, and weigh it down. Let stand 3 days in a cold place. Slice. Makes 6-8 pounds.
The site also has recipes for scrambled brains, cheddar coffee ("when the coffee is gone, slurp the glob of melted cheese", and a "banana worm bread" that calls for 1/4 cup of dry-roasted army nuts.
At last, some hors d'oeuvres ideas for my next book club meeting...