In my youth a common dish in the Montreal pubs was pig's feet, or pattes de cochon. It was essentially a large cut, including more of the leg than just the feet, boiled, and typically eaten with strong mustard.
Googling for a recipe does not bring up the correct dish. Not sure if it's English, Canadian, or French Canadian in origin, but would appreciate any lead on a recipe.
Googling for a recipe does not bring up the correct dish. Not sure if it's English, Canadian, or French Canadian in origin, but would appreciate any lead on a recipe.
When I was a kid, back in the 50s, we regularly had Pigs Trotters on Saturdays, as my Dad called them. They were the feet and some of the hock on the bone, placed in a pressure cooker in cold water with salt and pepper, a pinch of each if I remember correctly. Brought to pressure for 45minutes. Any gristle turns to jelly.
They were served cool with malt vinegar and a slice of white tripe from the fridge.
Lovely, still eat it now from time to time, when available. She who must be obeyed, (the wife), hates the thought of it and won't even try them. Doesn't know what she is missing!
They were served cool with malt vinegar and a slice of white tripe from the fridge.
Lovely, still eat it now from time to time, when available. She who must be obeyed, (the wife), hates the thought of it and won't even try them. Doesn't know what she is missing!
Had it at a pub in Frankfurt called Schweinshaxe any help?
Schweinshaxe, Roasted Pork Knuckle with Crispy Skin
Actually it was boiled with kraut and not crispy like the above recipe, you will probably have the best luck on German cooking sites.
EDIT - Just noticed it's "pieds de cochon" that might give you more luck.
Schweinshaxe, Roasted Pork Knuckle with Crispy Skin
Actually it was boiled with kraut and not crispy like the above recipe, you will probably have the best luck on German cooking sites.
EDIT - Just noticed it's "pieds de cochon" that might give you more luck.
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I remember pig's trotters🙂, made great casserole, I haven't seen them for years but haven't looked, that's now this weekend's task😀 I don't know if I'd ever persuade the wife to try them, I also remember sheep's brain on toast as being delicious!!!. 🙂
On every bar in Milwaukee along with the pickled eggs. Irish do it too...Ireland: Crubeens (Crunchy Pigs' Trotters) | European Cuisines
I wasn't being serious Scott, however having looked at your link i'd take the scratchings anyday , i was forced to eat brawn as a child , gross.
On festive occasions in Montserrat they served a dish called "souse" which was pig's feet in a sort of clear broth. Probably not what the OP was looking for.
This is a traditional dish in Austria and Germany, find original recipe and my translation attached. 
As an 11 year old that had just read Lord Of The Flies, and seeing the Pig's head sat in the larder prior to preparation,it was actually quite traumatic Scott.
... and in Hungary (could be of Habsburg Empire origin). We love it, we eat it, we share it (on the net - sorry it is in Hungarian):This is a traditional dish in Austria and Germany, find original recipe and my translation attached.
Egészben sült csülök pékné módra | NOSALTY
Ropogós-omlós sült sertéscsülök | NOSALTY
https://cookpad.com/hu/receptek/1925302-sult-csulok-romai-talban
During the 150 years Turkish occupation, Hungarian peasants were allowed to grow pigs only, those were not required by invaders...
Could it be pork jelly or aspic? Like this:
Kocsonya f?zés fortélyokkal - most megtudhatod - Háztartás Ma | Háztartás Ma
This is a traditional dish in Austria and Germany, find original recipe and my translation attached.
Yes that was what we had the pub, more of the leg than the knuckle, kraut, potatoes, a large weissbier, and a some handkäse "mit musik" for 6 Marks. BTW the paternal side of my family were all from kärnten.
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I understand my kids did not appreciate when I left a lamb's head in the kitchen.
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