Foodie Friday: Pigs’ Feet

Pigs’ feet: stewed porcine hooves

pigs' feet

Ah yes, the wonderful smell of soup. But what’s in this savory broth? That’s right, pigs’ feet. It’s a great confinement stew, filled with rich nutrients for new mothers. The meat itself is braised, so it falls right off. There’s also a gelatinous texture to some of the tasty bits. If you don’t think too hard about what you’re actually eating, it’s a pretty hearty dish for a winter’s day.

What’s a great stew for wintry days?

 

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Comments

  1. In France I used to eat pig feet too but cold. When I think of what I ate as a kid it’s pretty horrifying based on California standards. But it certainly triggered my interest for all kind of food. For cold winter nights I used to make a veal stew with small potatoes, carrots and mushrooms. In French it’s called Blanquette de Veau. Now it’s impossible to find veal in CA, and I agree that it’s cruel to slaughter young calves for their meat. So I’ve switched to soups and fresh good bread for cold weather. I make soup but also buy them when I don’t have time to cook from scratch.

    • Jennifer J. Chow says:

      Interesting. I don’t know if I would like pigs’ feet cold. Veal stew, huh? I’ve had venison stew before, and it was pretty tasty.

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