Pickled Pig Lips Recipe

The Pickled pig lips recipe is unknown to most Americans. You can find them in stores and bars in Cajun country, a French-influenced area of south Louisiana where nothing, especially pork, goes to waste. Pork lips are cut from the face and pickled without boiling.

It is a snack made of pork lips canned in a brine solution. The lips are cut into heart-shaped medallions and have a spongy, grainy texture. The brine for pork lips typically uses a mixture of water, vinegar, salt, red No. 40 dye, and hot sauce. 

Know About Your Ingredients:

Pickled pig’s lips: 1 jar of pickled pig’s lips. Pickled pig’s lips are an extremely popular bar snack. They have a salty taste from brine and meat. 

Potato chips: 1 small bag of potato chips. Potato chips, also called crisps, are made by frying, baking, or air-frying very thinly sliced potatoes. You can eat them as a quick bite, a side, or even an appetizer.

How to Make Pickled Pig Lips:

Step 1: Instead of opening the bag, you crush the contents of a small bag of potato chips.

Step 2: Then, open the bag, put a lip in it, close it, and shake it well, so the lip is covered with chips.

Step 3: Open the bag, take a bite, and enjoy.

What Do Pig Lips Taste Like?

Pickled pig lips taste like a mixture of salty vinegar and meaty bacon. The overwhelming salty taste is a real challenge. This is why people eat pickled pig lips along with potato chips. The spicy potato chips balance out the salty taste of the pickled pork lips. For example, spoiled raw beef in a very salty vinegar solution would be an excellent way to describe the taste.

It’s not the taste; the texture of the pork’s lips makes it a real test. It is thick, lumpy, spongy, and sometimes has hair or gristle. The smell of pickled pig lips is very difficult to describe.

People who have never eaten this odd food before may not enjoy it due to its strong chemical smell. Pickled pig lips look like a research sample. The red No. 40 dye added to the vinegar brine makes it look like blood. Most people, though, think that this is real blood.

Final words: 

There are very few different ways to eat pig lips. Pickled lips aren’t meant to be eaten raw, like other pickled pig parts, but added as a seasoning to slow-cooked stews.  Lips are served raw, while snouts and ears are pickled because pigs are preserved in brine. The primary flavours are vinegar and salt, with hints of bacon. The hot sauce in the brine smooths out any rough edges.

There’s no need to keep the jars in the fridge. You can safely eat whatever is in the jar, but it won’t taste great.