Pigs' Feet

Enjoyed throughout the Caribbean, souse is a versatile dish that is typically prepared with pork, namely some of the less-favored cuts such as head, feet, knuckles, or tail, while other versions also employ beef or chicken feet. The cuts are cooke... READ MORE

Mujuji is a traditional dish consisting of jellied pork offal such as tails, ears, and feet. The offal is combined with vinegar, vegetables, and spices such as onions, carrots, garlic, allspice, cinnamon, bay leaves, and peppercorns. This dish can... READ MORE

Jambon persillé is a French appetizer coming from the region of Burgundy. It consists of a ham hock that is simmered in white wine and made into a terrine with a hefty amount of parsley. This humble dish is also a historic one: the Ediun tr... READ MORE

Feijoada à transmontana is a traditional stew from the Trás-os-Montes region, particularly from Candedo. It consists of red beans cooked with a variety of pork meats such as ear, snout, feet, and smoked cuts, along with sausages like... READ MORE

Raštika na imotski is a traditional dish originating from the city of Imotski and the Dalmatian hinterlands area. This peasant dish is made with a combination of raštika (collard greens or wild cabbage), potatoes, carrots, oil, salt,... READ MORE

Cassoulet de Carcassonne is a traditional casserole from the city of Carcassonne, made with white kidney beans (traditionally, Lauragais ingot beans), partridge, pork belly, saucisse de Toulouse, duck confit legs, pigs' feet, pork rinds, and chick... READ MORE

Dželadija or hladetina is a typical meat dish originating from the Croatian region of Lika. Pork parts such as legs, ears, tail, skin, and head are covered with cold water, then placed over a low fire. When the water starts to boil, the s... READ MORE

Pohane svinjske nogice is a traditional, rustic dish of battered and fried pigs' feet. The pigs' feet are first cooked with spices and root vegetables, then deboned and coated typically in eggs and flour (but they can also be coated in breadcrumbs... READ MORE

Pudding and souse is a traditional dish that is served exclusively as a Saturday lunch, consisting of two separate items: pudding, or steamed sweet potatoes, and souse, or pickled pork that is traditionally served in pork intesti... READ MORE

Zarza de patitas is a traditional Cusco delicacy made from pig's feet. After a thorough cleaning process, the feet are boiled until they become tender, and the bones are subsequently removed. The meat and skin of the pig's feet then become the cen... READ MORE

Pouteille is a traditional stew originating from the village of La Canourgue. The dish is made with a combination of pig's trotters, lard, beef, onions, potatoes, carrots, shallots, garlic, red wine, and bouquet garni. It was traditionally prepare... READ MORE