Norfolk Pork Cheese

• 1 Salt pork hock with trotter
• Pepper
• Powdered sage

Simmer in water to cover for about one and a half hours, until the meat falls off the bones. Cut the meat into pieces and toss them lightly in pepper and sage. Put the bones back in the liquid and boil them until the stock is reduced to half a pint. Strain over the meat, mix well, and pour into bowls. When cold and beginning to set like a jelly, mix again and pack into portable containers. Cove