We make our Souse by brining pig heads and trotters in natural sea salt and brown sugar, and then slow cooking them with aromatics and apple cider vinegar. When the meat easily pulls away from the bone we chop it up and add some finishing salt and parsley. This is a treasure of the Deep South that is difficult to come by.
We occasionally put Souse in smaller molds for our Butcher CSA boxes. This is a full sized terrine that will yield 12-14 portions and weigh about 3 pounds. You'll want hot pepper jelly handy. And maybe some saltines.