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as a Main courseMedium
By Anne Willan
Published 2007
Once or twice a year, I come across a bistro that serves broiled pig’s feet and I fall on them at once. They rival headcheese for gelatinous richness and spareribs for a finger-licking experience. Sainte-Ménehould in Lorraine is renowned for its sumptuous grilled pig’s feet and the capture nearby of the fleeing Louis XVI. I have often wondered if he made a fatal pause to sample them. In traditional butcher shops, and some ethnic groceries, you will find cooked pig’s feet ready to broil. To
