Syltelabber (pork feet)


  • 4 quart(s) water
  • 2 tablespoon(s) salt
  • pinch of soda
  • 4 pigs feet

Place feet in cold water for 24 hrs. then scald in hot water, scrape well and place over fire in cold salted water. Add soda. Skim and cook until tender or skin is easily pierced. Remove from fire and cool in cold water. When entirely cold, cut lengthwise and lay in a brine of salt and water. Ser...

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