[Leica] Dead pig head

[h_arche at yahoo.com (H. Ball Arche)]

It does sound pretty ghastly, at least to look at, but pickled pork is 
something Southerners of my age grew up with.

I'm sure Ric and Sonny remember the big jars of pickled pig's feet that sat 
next to the register in every small food, convenience store, and gas station 
throughout the South (also jars of pickled hardboiled eggs). Don't see 'em 
that often any more; it's gotten to be a real yardstick of how far off the 
beaten track you are.
 
Further on head-meat dishes, and back to Chicago.

I remember the Mexican restaurants on Ashland Ave. having those Gyros 
rotisserie spindles in the windows. The turning spindles were stacked with 
something very flat, and that rendered a very brilliant orange grease 
(although 'render' doesn't quite convey the copious streams running down the 
stack). The guys would hack at the stack and catch long slivers of the meat 
in something like a dustpan, and then make tacos or burritos.

It was my friend Peter Taub, himself an adventurous eater, who told me they 
were pig's ears. He said they were surprisingly rubbery.

Everything but the oink indeed.

Still no Drowned Baby?



----- Original Message ----
From: Douglas Sharp <douglas.sharp at gmx.de>
To: Leica Users Group <lug at leica-users.org>
Sent: Tuesday, September 22, 2009 10:41:20 AM
Subject: Re: [Leica] Dead pig head

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.
>> 
>> 
>>      _______________________________________________
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>> 
>>      
> 
> 
>      
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