How do you eat your pigs feet?

Yeah, my old dad was a fan of pickled pigs knuckles and pigs feet. :no:

How about using your pig's feet in a bean or split pea soup recipe? I don't know what else, except maybe in using the gelatin you could get from it in making some head cheese, but you need other stuff for that.

 

Love Pickled Pigs Feet,lap that sweet sour jell right up I'm going to have to get me some.

big rockpile

 

Well, sounds like it is time for a treat for your dogs. One at a time mind you. With your supervision for safety, etc.

I don't eat them, but hate to see waste. So my dog's or friends get these types of things.

 

Bad as my ex throwing a bucket full of Fries to the Dogs :waa: Just not right!

Woman I have now will brings them home by the bags full.

big rockpile

 

I love pig knuckles boiled until tender in salted water, then add noodles and cook 'til tender. Yummm! Gives them noodles a wonderful good flavor and the meat just falls off the boils.
You could also cut them off right above the foot, then smoke them to use later in beans.
mamabear

 

Boiled with hot sauce!!!

 

Got so excited while ago that I said to cook it 'til it falls off the "boils" That should have been bones. Talking about food cuts off blood supply to my brain.
mamabear

 

Hey, they still sell pickled pig's feet at our local small grocery. My great grandpa ate them every night before he went to bed, washing them down with a shot of bourbon. Lived to be 103.

 

Bury them deep in the back field.

 

.
Your question was;

" How do you eat your pigs feet? "

Usually after they have been cut off of the pig ! ! !

Myself I like to eat pig feet one at a time,
real slow, so I can enjoy them.

Don't want to make a HOG out of myself
by eating them all at one time.

Know what I mean
do you get the point ? ? ?

Now where are the pigs tails ? ? ?

.

 

Ditto!

 

I'll go for the dog food option. Pigs feet aren't suitable for human consumption!

 

I LOVE pickled pigs feet,any recipes on how you make em?
BooBoo

 

they boil out to a grey dishwater looking broth- am i doing it wrong???
how do we 'pickle' them? is there a way to do it without canning them.

 

inc,

the Slovak preparation my Grandma (BaBa) used to use is as follows and is really more of a jellied pigs feet rather than a "pickled" pigs feet:

Singe the feet over a gas flame to remove any hairs. Cover with water and bring to a boil. Pitch the water and repeat. Skim any foam that rises and reduce to a simmer. If you don't remove the foam or boil too fast the broth will come out cloudy or gray. I might remember something about not using an aluminum pot too. We usually add a few spoonfuls small handfull of whole peppercorns and a small amount of vinegar. After several hours of simmering the meat starts to fall off the bones you can either pick the bones out and distribute the meat across the bottom of a glass dish or leave the bones in if you wish. Pour the broth on top and let cool. The fat can be scraped off. As it cools it will form a rather firm gelatin. Usually you serve with the bottom side up since it looks more appealing. Drizzle a little apple cider vinegar on top and sprinle on some black pepper. This is something my BaBa would make in the fall only at butchering time. It's probably an acquired taste that helps if you acquire it at a younger age.
I made them but couldn't convince my 8 and 4 year old to try them

The flavor is a little bland but the unique texture of the gelatin and the meat really makes the dish

 

Isn't this enough to tell you they need to be buried deep in the back field?

 

Ed K, when you say pitch the water I assume you mean throw out the first boil and repeat and save the second batch to boil Slovak Granny Ba BA never would tell us how to make it and mine always came out gray even with a slow boil, maybe I still boiled it too fast? Will try again. Black pepper and lemon was what she would add. How I miss that. never bury them in the back yard, what a waste.