Scenes from La France Profonde Posted on March 25, 2011March 25, 2011 by Cynthia Bertelsen Photo credit: C. Bertelsen Photo credit: C. Bertelsen Photo credit: C. Bertelsen Related
4 thoughts on “Scenes from La France Profonde”
It’s jambonneau, or pork knuckle end of a ham/pork leg, which makes a nice small ham. The knuckle can also be served without being preserved like a ham. Side dishes include sauerkraut. Les museaux, or the snouts/muzzles/noses, are prepared like head cheese, among other things. One preparation for pork ears has them boiled and then fried like bacon, to be added to salads with a strong vinaigrette for seasoning.
Okay what is the thing in front of the feet? I know pig’s feet jelly, but what do you make with ears and, especially, noses?
Tupper, he/she did indeed.
Oh, this little piggy went to market………..
Comments are closed.