Place all ingredients into a large stock pot, adding just enough cold water to cover. Cover pot and bring to a soft boil for about 5 hours.

Remove pot from heat and let cool for about 20 minutes.

Remove vegetables and set aside in a small bowl. Crush with a fork or a potato masher.

Remove meat and bones to a cutting board. Pick through to separate meat from bones, shredding larger chunks somewhat. Set aside in another bowl. You can also save a small amount of the fattier bits if you like a bit of fat in your head cheese.

Strain the broth through a sieve to remove any remaining vegetables or other bits. Return broth to the pot. If you wish to clarify the broth further, allow it to cool for another 20 minutes.

Add two egg whites to the vegetables, beating gently to mix thoroughly. Pour mixture into slightly cooled broth, giving a gentle stir to incorporate.

Return pot to stove over low heat. Heat very slowly JUST to a simmer - do not boil. The vegetables and egg mix should form a film over the top of the broth, bringing any additional solids to the top with it. After about 20 minutes gently push the solids from the center to the sides to make a ladle sized hole in the vegetable 'raft'. Simmer for another 15-20 minutes watching that the broth does not boil.

Line a fine sieve with a piece of wet cotton (a cloth napkin works). Gently ladle the clear broth into the sieve to further clarify your broth.

Generously season shredded meat with salt and pepper and a good squeeze of lemon juice. Pour meat into plastic wrapped lined pan. Pour broth over just to cover, pressing into corners gently to remove any air pockets. Fold wrap over to cover.

Place into refrigerator for at least 8 hrs or overnight

Slice and serve with a bit of vinegar.