Originally headcheese was made from a pig's head, but this method is simpler and more appetizing.
Put the pork and veal in a large kettle, cover with cold water and add salt. Simmer from 2 to 3 hours until the meat falls from the bones.
Line a pan or crock with a scalded white cloth roughly twice the size of the container. Cover with a layer of small pieces of meat. Press down with a wooden spoon.
Blend the remaining spices. Sprinkle about 1/3 of the quantity over the meat. Repeat in layers until all the meat is used.
Fold the cloth over the top of the container and tie securely so it is tightly covered. Press down hard on the pan or crock with the heel of your hand, the put a heavy weight on top of it.
Chill well before slicing.