pig

When I'm eating corn, I often opt for some pig as well. Most of you call it pork, others call it "the other white meat". I just call it pig. That speaks well and fairly of the entire carcass. Pink skin, bristles. Tripe. Tail soup. Fried ears. Pulled. Fried. Grilled. Served with rice and beans Cuban style. It's all good. And guess what? Chewy pig snout sandwiches are out there standing in the wings, waiting to take the stage. Our field correspondent, Tina Haney, writes:

This [sandwich] is tasty in a VERY disturbing way. You bite in, you taste the bread, the sauce and then CRUNCH--you are crunching the cartilage. It's incredibly crunchy: like biting through a bunch of twigs, only pig nose twigs. At the same time, there was something pleasing about it: like gnawing on a chicken bone or like eating a shrimp with the shell still on ... I loved my pig snout sandwich, ... I'm really glad I tried it.

Dang. I want one. Think I'll head over to Hap's BBQ (owned and founded by South Dakotans of the Rapid City ilk - KC/Texas pit-sweet BBQ styles practiced) on Washington Ave tomorrow and request a menu addition. A side of barn beans and vinegar corn cabbage with a bottle of real Root Beer and a sour dough flake biscuit with sweet cream butter churned out back in Queen Creek. Just like heaven.
And while we're on the subject, here's a quick and easy recipe for making pickled pig's feet right in your own kitchen. Don't never say you didn't get any value from this website ...

An item available in about every bar when I was growing up was pickled pigs feet.
You could buy them individually. They were great with
a cold beer. Here is a quick and easy recipe for you
to fix your own:

Ingredients:

4 pigs' feet (split in half)
3 cups cider vinegar
1 onion (sliced)
1 tsp crushed red pepper
3 whole cloves
1 bay leaf

Wash the pigs feet thoroughly. Place in a pot with cold
water along with the vinegar. Bring to a boil and skim
off the foam. Add other ingredients and cook over medium
heat until thoroughly done (approximately 2 1/2 hours).

Store in a container along with the liquid. If you have
too much liquid, remove the cooked pigs feet and boil it
down a little. Refrigerate. Serve cold.