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A pig's (nose to) tale - aspic

post #1 of 11
Thread Starter 
Used the pig's feet, one ear and the tail; some backbones too.
Cooked for about six hours, left in cold room to set overnight.


Best with horseradish (prepared with apple and cream)
post #2 of 11

AS, Another tasty treat !!!! My wife would not let me boil that down in the house !:icon_biggrin:

post #3 of 11
Thread Starter 
Only six hours. :-)
post #4 of 11
Thread Starter 
There are shortcuts available ofcourse - using gelatin. But you won't get the intense flavour you do from the long boil.
post #5 of 11

AS, I would love to do some but SWMBO would have a coronary about the boil !:icon_biggrin:

post #6 of 11

My folks used to make this when I was young. I hated it then, because it wasn't "normal" food, but now I enjoy it. Nice job!thumb1.gif

post #7 of 11
Thread Starter 
Do you make it at home? The stuff from the store is made with gelatin, not boiled down. It tastes watery. More like congealed soup.

I have two feet and an ear left from the piggy. Will do another batch soon.
post #8 of 11

I've never made it, but my Mom still does on occasion. She's in her mid seventies, so I think it's time for me to start learning how to make all this stuff like we used to when I was a young lad.

post #9 of 11
Thread Starter 
You are a lucky guy to have her around.
post #10 of 11

That looks good and I will have to try it with the Horseradish...

 

 

Quote:

Originally Posted by AK1 View Post
 

My folks used to make this when I was young. I hated it then, because it wasn't "normal" food, but now I enjoy it. Nice job!thumb1.gif

 

Yep, me too...Not because of the taste but it Jiggled and looked Weird...Mom made it with just Pig's Feet then picked the meat and put it back in the broth to set. She ate it cut into cubes and drizzled with White Vinegar. In Polish she called it Zimne Nogi ( Cold Legs) With all the aromatic vegetable, herbs and spices, the house smells Wonderful while it cooks. The hot Broth is delicious too...JJ

post #11 of 11

In my case it wasn't the taste, it was more me being "Canadian".  I came here when I was around 5yrs old from Croatia in 1966, and trying to fit in with the local kids, eating some of the stuff I grew up with just wasn't cool. Funny thing is, I came to realize that the stuff I thought was weird, everyone else thought it was great because they never had food like that.

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