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That "Sylte" ^ looks like a variation on "head cheese". In our ethnic Hungarian tradition, there are a couple varieties, one with lighter "aspic" with lots of paprika added to the outside of the meat; and the other with a dark red blood-based aspic. I grew up eating plenty of both of those and still enjoy them a lot.
As far as pigs' feet, I love ham hocks in a good bean soup.
I heard pigs are quite intelligent and make good pets, plus they taste good. Great combo.
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