Pig’s Feet and Cabbage Braised in Beaujolais

Preparation info
  • Serves


    • Difficulty


Appears in
Ten Vineyard Lunches

By Richard Olney

Published 1988

  • About

Best results will be had with an earthenware vessel—pot-au-feu or daubière. If using a gas flame, protect it from direct contact with an asbestos mat or other heat disperser.


  • 4 pig’s feet
  • 1 thick slice streaky salt pork, weighing about ½ lb, cut c


Immerse the pig’s feet in a pan of cold water, bring slowly to the boil and drain, then rinse in cold water. Set aside.

Over low heat, cook the bacon pieces in the olive oil until lightly colored. Add the carrots, onions and garlic, sprinkle with herbs and salt and cook, stirring from time to time, until the vegetables are softened and have begun to color lightly. Remove the bacon piece