Preserving Cooked Pork or Beef Rind and Trotters
Origin: Rome, Italy
Source: Apicius, 400
Ingredients
- cooked pork or beef rind (callum)
- cooked trotters (unguellae)
- mustard
- vinegar
- salt
- honey
Instructions
- Make a mixture of mustard, vinegar, salt, and honey.
- Submerge the cooked rind and trotters in it so they stay covered; keep and use as wanted.