HISTORY This recipe is one from the Madawaska Historial Society's REUNION FAMILIES' FAVORITE RECIPES. Copies of the cookbook may be ordered directly from the Historical Society, Madawaska, Maine 04756. This recipe is a Bouchard Family Reunion recipe which comes from Simone Chasse Bouchard. 
  • 4 good-sized, boiled pigs feet with uppers
  • 1 quart strong vinegar
  • 1 tablespoon whole cloves
  • 1/4 cup salt
  • 1/2 onion, cut into eighths
  • 4 bay leaves
  • 1 tablespoon broken cinnamon
  • 2 teaspoon pepper
  • 1 blade mace
PREPARATION Clean feet carefully and cover with hot water. Simmer until meat falls from the bones. Remove with skimmer, remove the large bones and place in stone jars. Save the water for later use.

Heat vinegar with bay leaves, cloves, cinnamon, salt, pepper, onion and mace. Simmer slowly for 45 minutes. Do not boil. Scrape fat from top of water and save. Add about 3/4 quart of saved water to vinegar. Mix well, then strain liquid through a sieve and pour over meat. Chill for 3 days or until the meat has pickle taste. A good snack or for buffets.

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