Swedish Sunday: Grisfotter

It's that time again, time for more stomache churning treats from Sweden. The country that gave us the Volvo and Ikea is back in black, taking it strong to the (bung)hole with Smorgasbord dishes circa 1957.

Pigs' feet Grisfotter

2 pigs feet
1 Tb. salt
6 white peppercorns
2 bay leaves
Wash, scrape and rinse pigs' feet. Cut into halves, cover with cold water and bring to boiling point. Skim, season and simmer for 3 hours or until tender. Take up feet, remove large bones and place meat in bowl. Pour over a little strained stock and chill. When set, unmold and serve with pickled beets and vinegar.

Bon appetite!

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