Carcagnola and mussu
Instructions
IE: legs and pork snout with calf's head.
All meat should be boiled with salt water first; then, drain and freed from bones and cartilages, are cut into chunks, along with nerves, and then seasoned with lemon juice, oil, salt and pepper freshly ground grain and a good handful of parsley leaves.
Ingredients and dosing for 4 persons
- 400 g of pig feet
- 400 g of hog snout
- 400 g of calf head
- 2 small lemons (juice)
- Parsley
- Olive oil
- Salt
- Freshly ground black pepper