In loving memory of Kenis D. Keathley 6/4/81 - 3/27/22 Loving father, husband, brother, friend and firewood hoarder Rest in peace, Dexterday

Trust me...it's delicious

Discussion in 'The Smokehouse' started by grandgourmand, Feb 12, 2017.

  1. NortheastAl

    NortheastAl

    Joined:
    Oct 3, 2013
    Messages:
    4,887
    Likes Received:
    28,153
    Location:
    Putnam County NY
    Try pigskin rolled up and tied with garlic and parsley inside and left to simmer in tomato sauce for a few hours. Chewy and gooey. Made it a few weeks ago. Hadn't had it since I was a kid.
     
  2. grandgourmand

    grandgourmand

    Joined:
    Dec 13, 2016
    Messages:
    1,316
    Likes Received:
    7,362
    Location:
    Ontario
    Sounds good. Is it Italian?
     
  3. JIMBETHYNAME

    JIMBETHYNAME

    Joined:
    Jan 17, 2016
    Messages:
    588
    Likes Received:
    2,131
    Location:
    Poughkeepsie ny
    I was raised by my Grandparents. Every Sunday at noon, we would have Sunday Dinner.
    I cant tell you how many times I ate beef tounge. Ill never forget the taste buds still visible. My Grandma made it like a roast also. Worse yet is cold tounge sammiches.
    I swore i would never eat that vial, nasty, shizznit again.
    If you're going to try it, may I suggest mustard and lots of it. The spicier the better:loco: :crazy:
    SORRY GRAM!
     
    Boog and NortheastAl like this.
  4. NortheastAl

    NortheastAl

    Joined:
    Oct 3, 2013
    Messages:
    4,887
    Likes Received:
    28,153
    Location:
    Putnam County NY
    Absolutely! It is called Cottene. Basically, it is a braciole with pigskin in place of beef or pork.

    Cotenne: Pork Skin Braciole
     
    grandgourmand likes this.