Archived posting to the Leica Users Group, 2009/09/22[Author Prev] [Author Next] [Thread Prev] [Thread Next] [Author Index] [Topic Index] [Home] [Search]
>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.