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

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Subject: [Leica] Dead pig head
From: h_arche at (H. Ball Arche)
Date: Tue, 22 Sep 2009 08:31:09 -0700 (PDT)
References: <> <>

If left potted for a while does it more or less pickle?

----- Original Message ----
From: Douglas Sharp < at>
To: Leica Users Group <lug at>
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.


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 for more information


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