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Name: Basic Preparation of Pig Heads, Feet, Tails, Ears, Snouts
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: American

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INGREDIENTS

Step I: Cleaning

Servings

INSTRUCTIONS

Remove any hairs on heads, feet, tails, ears or snouts by singeing over an open flame or plucking. Scrub well (using a vegetable brush if desired) and then sprinkle with salt, rubbing it into the skin. Rinse well with cool water; pat dry Remove any excess fat. Poultry feet (chicken, duck or turkey) must be stripped of their outer scaly skin; plunge them in boiling water for 1 minute, as you would do before peeling tomatoes. Proceed with recipe. Step II: Parboiling Parboil in salted water (1 teaspoon salt for each quart water) for 5 minutes. Drain, discarding water. This step serves the propose of ridding the meat of running blood as well as clinging meat, fat or bone residue, thereby adding clarity to sauces. Source: Allen, Jana, and Margaret Gin (1974) Innards and Other Variety Meats. San Francisco: 101 Productions. Collected by Bert Christensen Toronto, Ontario rosewood@interlog.com http://www.interlog.com/~rosewood

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Basic Preparation of Pig Heads, Feet, Tails, Ears, Snouts

Step I: Cleaning

Remove any hairs on heads, feet, tails, ears or snouts by singeing over an  open flame or plucking. Scrub well (using a vegetable brush if desired) and  then sprinkle with salt, rubbing it into the skin. Rinse well with cool  water; pat dry  Remove any excess fat. Poultry feet (chicken, duck or  turkey) must be stripped of their outer scaly skin; plunge them in boiling  water for 1 minute, as you would do before peeling tomatoes. Proceed with  recipe.    Step II: Parboiling    Parboil in salted water (1 teaspoon salt for each quart water) for 5  minutes. Drain, discarding water. This step serves the propose of ridding  the meat of running blood as well as clinging meat, fat or bone residue,  thereby adding clarity to sauces.    Source: Allen, Jana, and Margaret Gin (1974) Innards and Other Variety  Meats. San Francisco: 101 Productions.    Collected by Bert Christensen Toronto, Ontario rosewood@interlog.com  http://www.interlog.com/~rosewood

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Nutrition

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Serving Size: 1 Serving (0g)
Recipe Makes: 4

Calories: 0
Calories from Fat: 0 (NaN%)

Amt Per Serving		% DV

	Total Fat 0g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 0mg		0 %
Potassium 0mg		0 %
Total Carbohydrate 0g		0 %
	Dietary Fiber 0g	0 %
	Sugars, other 0g
Protein 0g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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