Jellied (Pickled) Pigs Feet
Peggy Regehr, e-mail message to Michael Miller.
I remember pickled pigs feet and head cheese from my childhood
in southern Manitoba in a Mennonite community. Our people learned
to use up every part of a slaughtered animal, and I remember being
at several hog butchering days at the farm of my Uncle and Aunt.
This was always done together with others - whether other relatives
or friendly neighbors.
At the end of the day we would all join for a supper made by
the women. Among the items served would be freshly cooked Rebsp"aa
(spareribs) and Jreewe (cracklings).
I do not know how either of these recipes compare to what I
remember eating as a child. Other products I remember being made
were Siltfleesch (Head cheese), Worscht (smoked pork sausage,
now called farmer sausage), Jreeweschmolt (Crackling lard at the
bottom of the lard crock).
Here is one recipe for Jellied (pickled) pigs feet.
4 pig's feet
1/2 cup pickling spice
1/2 c. sugar
Wash feet and put into kettle covering them with water. Bring
to a boil and simmer covered, very slowly until done andmeat comes
off the bones easily. Cool.
Using equal parts of meat stock and vinegar in a pot, add pickling
spice and sugar and bring to a boil. Boil for 5 minutes. Pour over
meat in a jar or crock. Store and allow to set.
Another recipe is similar but uses no pickling spice or sugar.
It includes the use of ears, tongue and heart with the pigs feet.
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by contacting Michael