Get the latest Pig recipes from Group Recipes. http://www.grouprecipes.com/tag/pig ..."As a young child, I remember my Father bringing home pigs feet to cook. I never felt an aversion to them as do so many other people who were not raised on them. We used to eat cold homemade Jellied Pigs feet often. Succulent little split feet surrounded by flavorful melt in your mouth aspic. We would sprinkle little drops of vinegar over them. They were very good. Once in a while my father would bring home a whole pigs head and he would make Head Cheese. That pigs head I felt an aversion to. There is just something about a pigs head sitting on the kitchen table. I love Head Cheese and will often buy a one inch thick slice and sprinkle it with vinegar and eat it with a slice of rye bread for lunch. I do not make Head Cheese. Regards, June Meyer." http://www.grouprecipes.com/107596/jellied-pigs-feet-kocsonyas-sertescsulok.html ..."As a young child, I remember my Father bringing home pigs feet to cook. I never felt an aversion to them as do so many other people who were not raised on them. We used to eat cold homemade Jellied Pigs feet often. Succulent little split feet surrounded by flavorful melt in your mouth aspic. We would sprinkle little drops of vinegar over them. They were very good. Once in a while my father would bring home a whole pigs head and he would make Head Cheese. That pigs head I felt an aversion to. There is just something about a pigs head sitting on the kitchen table. I love Head Cheese and will often buy a one inch thick slice and sprinkle it with vinegar and eat it with a slice of rye bread for lunch. I do not make Head Cheese. Regards, June Meyer." http://www.grouprecipes.com/107595/june-meyers-authentic-hungarian-jellied-pigs-feet-kocsonyas-sertescsulok.html From Italy this is a delight!!!! http://www.grouprecipes.com/104888/italian-pigs-feet-in-tomato-sauce---dont-laugh.html Life and Food in the Caribbean by Cristine Mackie. Brought to Caribbean by exiled Scots. Resembles haggis. http://www.grouprecipes.com/105037/scottish-caribbean-jug-jug.html Champignons, just like every mushroom, are not especially rich in vitamins, proteins or minerals, but because of their taste they are often eaten in Poland turkey and eastern Europe. in poland people also make differrent champignon croquettes. http://www.grouprecipes.com/98371/belarussian-champignon-croquettes.html Pie for adults! Buttermilk, for most, is an acquired taste; but I think of it as a lighter version of sour cream! Also, this recipe can be modified with spices, fruit, nuts, etc. Be sure to use a light flakey homemade crust if you can. http://www.grouprecipes.com/94815/buttermilk-pecan-pie.html The February, 2009 Good Housekeeping magazine issued this recipe as a side dish; however, it could easily serve as a main dish as far as I'm concerned. You decide! http://www.grouprecipes.com/92414/swiss-chard-sicilian-style.html The northern beaches have wild boars roaming free. Some friends and I were able to score a 250-pound boar this past year. The meat was very tender and flavorfuly, Bacon was fantastic! Made this for the Super Bowl party http://www.grouprecipes.com/90225/wild-boar-obx.html Typical rice and pigeon peas recipe from my Dominican Republic relative. Pigeon peas are to fresh green peas as plantains are to bananas. They are more savory and not sweet. The dish is savory and very pretty. Red/green and white. http://www.grouprecipes.com/88101/pigeon-peas-and-rice.html For those who like everything on the pig for the roota to the toota...you will love my bbq pig feet http://www.grouprecipes.com/82619/bbq-pigs-feet.html