Pigs’ Feet

Pieds de Cochon

Preparation info

  • Difficulty


Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About


  • 6 Pigs’ Feet
  • 2 Bay Leaves
  • 3 Blades of Mace
  • A Dozen Whole Cloves
  • A Whole Red Pepper Pod
  • A Pint of Good Cider Vinegar
  • Salt, Pepper and Cayenne to Taste


Select young and tender Pigs’ Feet. Clean and scrape well and soak in cold water several hours. Split and crack the feet in several places; put them in a stewpot; cover with cold water and let them simmer until tender. When done, lay in a crock. Boil the vinegar, mace, cloves and bay leaves and pepper pod together a few minutes. Season the Feet with salt and pepper, and pour the spiced vinegar over while boiling hot. Cover the crock and set to cool. The Feet will be ready for use in twenty-four hours.