“Gnagi” are the coarsest parts of the pig that lend themselves to “gnawing”; the forelegs, trotters, ears and tongue. 2 each Pig trotters, cured in brine 40 fl Water 8 oz Dried peas 1 each Onion 2 oz Butter Bread Read More …
Erbsuppe Mit Gnagi (Pea Soup with Gnagi)