Archived posting to the Leica Users Group, 2009/09/22

[Author Prev] [Author Next] [Thread Prev] [Thread Next] [Author Index] [Topic Index] [Home] [Search]

Subject: [Leica] Dead pig head
From: douglas.sharp at gmx.de (Douglas Sharp)
Date: Tue, 22 Sep 2009 17:41:20 +0200
References: <381887.14353.qm@web55904.mail.re3.yahoo.com> <4AB8ECDD.50706@gmx.de> <648936.95352.qm@web55902.mail.re3.yahoo.com>

I suppose it does keep for quite a while thanks to the vinegar, salt, 
lime and lemon.
I just found it in an old farmhouse recipe book on curing pork, so it 
must be a form of preserve from the days before refrigerators.

Actually sounds pretty horrid to me - pig's cheeks are best deep fried - 
the skin goes lovely and crackly

Douglas

H. Ball Arche wrote:
> If left potted for a while does it more or less pickle?
>
>
> ----- Original Message ----
> From: Douglas Sharp <douglas.sharp at gmx.de>
> To: Leica Users Group <lug at leica-users.org>
> Sent: Tuesday, September 22, 2009 10:27:25 AM
> Subject: Re: [Leica] Dead pig head
>
>
> Clean them extremely well, and boil them; take for sauce part of the 
> liquor, and add vinegar, lime or lemon juice, salt, cayenne, black and 
> Jamaica pepper; put in, either cut down or whole, the head and feet; boil 
> all together for an hour, and pour it into a deep dish. It is eaten cold 
> with mustard and vinegar.
>
> Must be similar to what P O'B meant, this is for the whole head and feet, 
> but the only really meaty bits of the head are the cheeks and a bit of the 
> snout anyway.
>
> Cheers
> Douglas
>
>
> H. Ball Arche wrote:
>   
>>> >From time to time the discussion here has wandered into the realms of 
>>> >various sorts of pig products (scrapple comes immediately to mind) many 
>>> >of which include face meat. I'm not at all squeamish about it and have 
>>> >enjoyed some of these food more than others more than others (Tamales - 
>>> >Yum! Headcheese, not so much).
>>>    
>>>       
>> But there's something that, having read Patrick O'Brian's novels I've 
>> never seen and am quite curious about. 
>> What, exactly is Soused Hog's Face; how is it prepared, and what does it 
>> look like on being served? Is it any good?
>>
>> Firsthand descriptions and images would especially be appreciated - I've 
>> already googled it without much luck.
>>
>> And oh yeah, if you've ever actually had a Drowned Baby I'd like to know 
>> about that too.
>>
>>
>>      
>> _______________________________________________
>> Leica Users Group.
>> See http://leica-users.org/mailman/listinfo/lug for more information
>>
>>  
>>     
>
>
>       
>
> _______________________________________________
> Leica Users Group.
> See http://leica-users.org/mailman/listinfo/lug for more information
>
>   


Replies: Reply from h_arche at yahoo.com (H. Ball Arche) ([Leica] Dead pig head)
In reply to: Message from h_arche at yahoo.com (H. Ball Arche) ([Leica] Dead pig head)
Message from douglas.sharp at gmx.de (Douglas Sharp) ([Leica] Dead pig head)
Message from h_arche at yahoo.com (H. Ball Arche) ([Leica] Dead pig head)