How do YOU cook pigs feet?

I don't think eleven herbs and spices could make that palatable.

Yeah...I googled "taste pigs feet" and it was the first image.

 

I've come up with two new life principles:

1. Don't eat something that is staring back at you.
2. Don't eat something that requires a pedicure.

I would have made these principles known before, but I never though it would come up.

 

I finally got up enough nerve to open this thread!

Every time I saw it, my first response EVERY TIME was WHY????

gross!

 

Presentation is major in accepting a dish... We do taste with our eyes... :thumbs:

 

I never made it but you take all parts of a hogs head to include the snoots, ears, brains etc... You boil then grind them up and somehow pickle them with a gel into the shape of a block of cheese. Ask at the butcher next time they usually have some for tasting. Too vinegary for my taste...

 

Glad to see another Brit on here who knows about trotters.

During the war years (39-45) pork trotters was the one meat we could get free at the shop and didn't count on our ration books.

Love pig trotters. Far better than some of the meats people eat and call delicious!

Cheers,

Jim

 

Head Cheese (brawn)

Head cheese (AmE) or brawn (BrE) is in fact not a cheese, but meat slices in aspic, with onion, black pepper, allspice, bayleaf, salt and or vinegar, from the head of a calf or pig (sometimes a sheep or cow). It may also include meat from the feet, tongue and heart. It is usually eaten cold or at room temperature as a luncheon meat. It is sometimes also known as souse meat, particularly if pickled with vinegar.

Head cheese



German Sülze


Historically meat jellies were made of the cleaned (all organs removed) head of the animal, which was simmered to produce stock. When cooled, stock made from meat congeals because of the natural gelatin found in the meat. The aspic may need additional gelatin in order to set properly.

 

Head Cheese - Brawn

Jim 1999 will remember brawn as well, now this, I have eaten, it is very tasty. My Grandmother used to keep pigs and chickens ................... but chicken lips !!!!!! I`ve never encountered. Grandma would make a lot of these dishes , and it helped stretch the pennies during hard times.

 

Call them crubeens, trotters, or pigs feet - I think I will pass.

 

Just the thought of where pigs feet trod are enough for me to say, "No thanks!"

However if you have a recipe that is a sure blue ribbon please visit here and post it. :thumbs:

 

I think Brits have Americanized now. They have McDonald's shops! Yes, brawn, we didn't waste meat, did we? The pig meat got loads of use in t' early days.and neep, musn't for get neep on t' side.

We ate a lot of pigeon and rabbit meat. We would never eat rabbit unless we saw the head during the war years. A few simpletons tried to market cat meat as rabbit, but they couldn't fool us, could they?

I think chicken lips are universal; they don't exist! Good way to get the kiddies on t' move.

Cheers,

Jim

 

Kindly present it somewhere else.

 

COOK them? You're supposed to COOK them? Oooooh. So that's what you do with 'em! I thought you were supposed to save them for dog bones!

The closest I've come to using pigs feet is when I use ham hock to flavor my pinto beans. It was a special treat for the dog after the beans were cooked.

 

For those who choose to malign pigs and their habitat, they should visit a farm and observe how cows lay and absorb into their bodies their own excrement, and go for a juicy steak!

Given a choice, pigs only defecate in the low land, sleep and eat in the high land, roll in mud to cool their bodies, but are essentially very clean animals. Humans pen them in, fail to keep their pens clean and dry and fail to clean them periodically. Thank God for rain!

Happy hamburgers, folks. They come from cows too and pigs.

Cheers,

Jim