Since Rhonda decided to comment about how gross pigs feet are on my post about lengua, I thought I would increase the gross out factor by writing about my experiences with pickled pigs feet because I’m a smart ass. My first experience happened while I was strolling through the Hispanic aisle of a grocery store one afternoon, On the top shelf was a small jar with a Hormel label saying “pigs feet”. I figured why not, it’s something different. As soon as I walked in the door, my curiosity ran wild, so I popped open the jar and dug right in. All I could taste was salt and vinegar, and the texture was similar to slime. Never EVER buy the Hormel brand pickled pigs feet.
The bad experience nearly scarred me for life from ever trying pig trotters again until I came across homemade pickled pigs feet in a carniceria. Every organ in my body told me not to give it another try, but I don’t listen to myself very well either. My stomach turned as I unwrapped the trotters with nothing but thoughts of my previous experience stuck in my head. After toiling with the thought of eating it for a while, I finally bit in. It had the porkiest taste I have ever had in my life followed by utter disdain towards the texture. Unlike chicken feet (I know Rhonda has plenty to say about my experience with those), pigs feet are nothing but fat, cartilage, and tendons. The skin becomes almost rubbery from months of aging in vinegar. I almost felt like I was eating pork jelly.
Pickled Pigs Feet Recipe:
- Pigs feet
Steam the pig trotters until they are cooked through. Combine the trotters, water, vinegar, and salt in a mason jar. The ratio of water, salt and vinegar depends on your taste buds, but it must have at least 1/4 parts vinegar. Seal the mason jar and stick in a pot of boiling water for 10 minutes. Remove the jar and store in a dark, cool place for at least a month. Once the pigs feet are ready, just pull them out and eat them, and try not to vomit!