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Catholic Recipe: Jellied Pigs' Feet


  • 3 pounds pigs' feet, cut in half lengthwise
  • 1 garlic clove
  • 1/4 teaspoon pepper
  • 1 tablespoon salt
  • Details

  • Serves: 4
  • Prep Time: 4 1/2 hours
  • Difficulty: • • •
  • Cost: $$$$
  • For Ages: 15+
  • Origin: Ukraine

Also Called: Studenina


Singe pigs' feet and wash them. Put in a deep saucepan; add water to cover. Bring to a boil, drain. Cover with fresh water; bring to boil again; skim top. Add garlic, seasonings. Simmer 4 hours, until meat falls from bones. Remove bones. Pour into dishes; reserve until jellied. Serve as for head cheese. Yield, 4 servings

Recipe Source: Catholic Cookbook, The by William I. Kaufman, The Citadel Press, New York, 1965
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