Pickled Pig Snout Pickled Pig Parts
Pickling in salt and vinegar has been a food preservation technique since pre-literate times. Today preservation is not so much of an issue, but the flavors are much enjoyed (though not by everyone). Pickled pork was a mainstay for Portuguese sailors who introduced it and chili peppers to India through their colony of Goa. While chilis conquered India in short order, vinegar and vinegared pig stayed pretty much in Goa. Here we present some of the pig parts commonly pickled with vinegar. Recipes for most of them will be found in our recipe pages.

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Pickled Pig Skins
Strips of Pickled Skin These can be very good - or very bad. Good ones are thick and firm like those in the photo, pickled in a moderate vinegar broth. If they are soft and mushy they are terrible, and some are too strong on the vinegar. Some produced here in Los Angeles by ethnic Mexican producers can be excellent, but even they can screw up a batch now and then. Those in the photo were by Faraon, a reliable ethnic distributor here in Los Angeles.

Rolls of pig skin are easily available in any market that serves a significant Mexican community, but pickling them is tricky, and you need some potassium nitrate (saltpeter). Of course we have a successful recipe for Pickled Pig Skins.

Pickled Pig Feet
Pickled Pig Feet Feet are the best known pickled pig part, enjoyed throughout the world (except, of course, in Israel and the Muslim regions). In times past, any reputable American meat market had a huge jar of pickled pig feet on display, and that's how they're best (or, make your own). Put up in jars, those from major brands can be really awful, mushy, acrid and greasy, but some Mexican ethnic brands are pretty decent. In my vegetarian days, I'd occasionally weaken and succumb to the lure of a jar of pickled pig feet. The photo specimens were pickled using our recipe Pickled Pig Feet #2.

Pickled Pig Snouts
Pig Snout on Plate This is one pickled pig part I haven't found commercially in Los Angeles, but the Asian markets here are well stocked with fresh pig snouts so you can make your own. In some pig producing regions they are a minor commercial item, carefully packed in jars with their noses pressed to the glass. The photo specimen is one I pickled myself. They're trickier to get right than pig feet, but not nearly as tricky as pig skins. They are much less messy to eat than Pig Feet. Here's our recipe for Pickled Pig Snouts.

Pickled Pig Ear Strips
Pig Ear Strips

Pig ears have a unique texture - a thin crunchy cartilage core with thick skin layers on both sides. The flavor is also unique. I have purchased commercially packed jars here in Los Angeles, but they were just too awful to eat. I have developed my own recipe which produces a very enjoyable product. Here it is: Pickled Pig Ear Strips.

Pickled Pork Hocks
Pickled Pork Hocks

Time was when every self respecting beer bar had a big jar of pickled eggs and one of pickled pork hocks on display. Patrons could order by the piece, but I haven't seen this in recent times. Hocks are easier to eat than feet and have a considerably different flavor because they are much meatier. Recipe coming soon. Pickled Pork Hocks.

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