Pigs’ feet should be clean, free from hair, and the toes removed. Make
certain to clean between the toes and trim any remaining hair.
Cure clean, chilled feet in brine for 15 days to 3 weeks. Use the same
brine suggested for curing hams. Weight the feet to keep them from
floating above the solution. Use enough solution to completely
submerge the feet. Keep the feet cold throughout curing period (at 36°
to 40° F, if possible).
After curing, slowly cook or simmer the feet until they are tender.
Cook them slowly to keep the skin from parting excessively and the
feet from pulling out of shape. Thoroughly chill the cured, cooked
feet and pack them in cold, moderately strong vinegar, add spices such
as bay leaves or allspice. Use the feet at once or store them in the
vinegar.