Iwat'na:
Oriolo, Prov. Cosenza
PIckeled Pigfeet

In Italy Hog killing time is in late November or the early part of December once the weather has cooled to a comfortable 30 to 40 degrees. A brine is prepared consisting of salt & water which is used to scald the hogs. A cheese cloth is then soaked in this brine which is used to line a large crock. Next the pigs feet are salted and packed tightly into the crock. This is allowed to stand for about 12 hours or overnight. The next morning firewood is cut up and water is boiled and from there, the pickeling begins.

Iwat'na (Pickeled Pigsfeet
1 lb Pickling salt
2 Qts water
1 tlbs saltpeter (optional)
3 cups vinigar
Bayleaf to taste
4-5 cloves Garlic (cut in eights)
Fresh cut Hot pepper to taste
Boil pigsfeet untill tender. Make a brine of 1-1 1/2 pds of pickling salt,and broth from pigsfeet, add water to about 1 1/2 quarts total.Add Garlic and bayleaf.
let the brine cool. when cooled pour brine over meat, completely covering the meat. Now cover the meat and contents of the crock with a lid . Let set in your refrig. or cool place, for 3 weeks. Temp. should be atleast 35 to 40 degrees. Now it is jelled and ready to eat.
Jim Frega-Youngstown Ohio