To make hogshead cheese, boil a split and cleaned hogshead, a 4-pound pork butt and 4 cleaned and scraped pig feet in a large stockpot for approximately 2 1/2 hours. Remove the meat, chop it finely, and distribute it evenly among 4 pans. Flavor the remaining cooking broth with herbs, spices and aromatic vegetables. Dissolve gelatin in water, and add it to the hot stock. Pour just enough of the cooled stock into each pan to hold the meats together.
The vegetables for the stock are 3 cups each of finely diced onion and celery and 2 cups of finely diced green bell pepper. Also add 1/2 cup each of carrots, red bell pepper, parsley and green onions, all finely diced. Season the stock with salt and pepper to taste, 1/4 cup of whole peppercorns, 1/2 cup of finely diced garlic, 3 whole baby leaves and 1 teaspoon of dried thyme.
Use just enough water to cover the meats before boiling. After cooking and removing the meats from the water, measure out 10 cups of stock to finish the recipe. Add 3 envelopes of unflavored gelatin to the stock at the end. Cover each pan of headcheese with plastic wrap, and refrigerate the pans overnight or until they are set. Serve headcheese with croutons or crackers as an appetizer.