New Pig Feet
Rich pork flavor and bunches of regular gelatin. In France, pork feet are customarily sluggish cooked with lentils for Sunday lunch. Throw them in soups and stews to add rich layers of flavor. They’re additionally magnificent for stocks and awesome for pickling.
Rich pork flavor and lots of natural gelatin. In France, pork feet are traditionally slow-cooked with lentils for Sunday lunch. Toss them in soups and stews to add rich layers of flavor. They’re also wonderful for stocks and very good for pickling.
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