To make homemade head cheese, boil pock hocks and veal in a kettle, cool the meat, place the mixture in bread pans, and refrigerate until ready to serve. The ingredients you need include 6 fresh ham hocks, 2 pounds veal shank, 1/4 cup white vinegar, 1/4 teaspoon nutmeg and salt to taste.
Place the pork hocks and veal shank in a kettle, and cover them with water. Cover the kettle, bring the mixture to a full boil, and then reduce the heat. Add boiling water to the kettle to prevent the meat from sticking to the bottom, and skim off any scum that forms in the kettle. Test for doneness by pricking the meat with a fork; the fork should penetrate it easily if the meat is fully cooked.
Strain any remaining water in a separate kettle, and place the meat on a tray. Remove any bones, dice the meat, and add it to the strained water before bringing to full boil and reducing the heat to a slow simmer. Add salt to taste, and let the mixture set before garnishing with vinegar and nutmeg and removing from heat.
Ladle the meat into bread pans to about 3/4 full, and refrigerate overnight once the meat cools. To serve, cut the loaves into chunks, and remove any fat on top of the bread pans. Add salt and a dash of vinegar, if desired.