Gramps liked pickled pigs feet. Most bars on the southside of Chicago had a jar and one of pickled eggs.@Joan , your list seems a bit limited -- no pigs feet? One of my father's favorite treats was pigs feet, and while it turned out later that my mother was no great shakes as a cook, she got the recipe from his French Canadian mother, and fixed them fo him on occasion. He appeared to enjoy them with relish (no, not pickles -- enthusiasm). As a boy (and truthfully, even in my dotage), I was never attracted by the looks, the smell or the method of sucking the bones, so I have never, never, never tried them. But clearly, Pigs Feet belongs in your collection.
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Long time Pink Floyd fan. I've seen them -- pigs on the wing! In concert 1994!
Rich, they are. I corrected my post. It should have been feet all along. Thanks@Joan , your list seems a bit limited -- no pigs feet? One of my father's favorite treats was pigs feet, and while it turned out later that my mother was no great shakes as a cook, she got the recipe from his French Canadian mother, and fixed them fo him on occasion. He appeared to enjoy them with relish (no, not pickles -- enthusiasm). As a boy (and truthfully, even in my dotage), I was never attracted by the looks, the smell or the method of sucking the bones, so I have never, never, never tried them. But clearly, Pigs Feet belongs in your collection.
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Here is a recipe for grilled pigtails .
Rich, they are. I corrected my post. It should have been feet all along. Thanks
OK, another correction- My first post came from recipes I saw in Bruce Aidells's Complete Book of Pork that I have. I just now checked my pork binder and found quite a few recipes for pork LEGS. I also found a couple of recipes for "Quanciale" which is Italian cured meat product prepared from pork jowl or cheeks. Guancia is the Italian word for 'cheek'. Still nothing for 'tail'. lol (or pork wings) lol
Years ago most pubs here had a jar of pickled eggs. a jar of pickled onions and pork scratchings on the bar........and one of pickled eggs.
Tell me about it. Cheeks, liver, tongue, kidneys, heart, lung, bone marrow etc are now expensive. Back in the days of yore they were considered as cheap cuts. Now all these TV chefs have got their claws into them the price has gone bonkers. The same goes for those traditionally unpopular types of fish.Anybody notice animal parts that traditionally were less desirable now often sell at premium prices in your local market? I'm talking bones for soup especially, but also lots of other things.