Pointed bone

from Wikipedia, the free encyclopedia
Pointed legs of the pig
Raw pork knuckle and pointed bone

Pointy leg (also pig's foot or paws ) is the name given to the lowest parts of the pig's leg . They contain little muscle meat, but are rich in gelatin and are therefore mainly used to prepare aspic . Today they are only rarely offered raw, cured or smoked and used in dishes - the majority of pigs' feet are used for the industrial production of gelatine or are exported to Asia, where they are still valued.

In Italian cuisine, a specialty of Emilia-Romagna , the pointed bone is also valued as a zampone , boned and stuffed .

literature

  • Richard Hering: Herings Lexicon of the Kitchen . Ed .: F. Jürgen Herrmann. 20th edition. Pfanneberg , Haan-Gruiten 1990, ISBN 978-3-8057-0587-5 (first edition: 1907).

Web links

Commons : Pig's Feet  - Collection of images, videos, and audio files