11 Foods That Make Pickled Pigs Feet Look Tame
Pickled pigs feet have their moments, but these dishes take “daring” to a new level. Each one makes pigs feet look downright ordinary in comparison. If you’re ready for foods that rewrite the rules on “adventurous eating,” check out these 11 wild contenders.
Rocky Mountain Oysters
Don’t let the name fool you. Rocky Mountain oysters are deep-fried bull testicles, served at rodeos and ranch cookouts across the American West. They’re crispy on the outside, tender on the inside, and famous for making grown adults sweat. Next to these, pigs feet are a walk in the park.
Jellied Moose Nose
Canada’s jellied moose nose brings a whole new meaning to nose-to-tail eating. Sliced, set in aspic, and served cold, this dish is as much about bragging rights as flavor. One bite and pickled pigs feet start to seem pretty mild.
Bat Soup
In some regions of Asia and the Pacific, bat soup is a true delicacy. Served whole, with wings and face visible, this dish has made headlines around the world. Compared to a pig’s foot in brine, this is a culinary plot twist.
Beondegi
Korean street vendors sell beondegi—steamed or boiled silkworm pupae—by the cupful. The smell is intense, the taste is earthy, and the texture takes some getting used to. Suddenly, vinegar-soaked pork seems like a comfort food.
Mopane Worms
In Southern Africa, mopane worms are a protein-rich snack, eaten fried, dried, or sauced. They’re earthy, chewy, and not for the hesitant. Anyone who tackles a bowl of these will never flinch at pigs feet again.
Escamol
Known as “insect caviar,” escamol is harvested from ant larvae and is considered a rare delicacy in Mexico. The texture is slightly crunchy, and the taste is nutty. After trying these, pork trotters feel downright predictable.
Khash
Khash is a traditional dish in Armenia and parts of the Middle East, made by boiling cow’s feet (and sometimes heads) into a thick, gelatinous soup. The ritual is strong, the smell is stronger, and even adventurous eaters agree: pigs feet are the training wheels of offal.
Shiokara
This Japanese delicacy is made from salted, fermented seafood guts, usually squid, and is often paired with sake. The result is a powerfully funky, salty dish that’ll leave you questioning every other “weird” food you’ve ever tried.
Stink Bugs
If you thought eating bugs was just for TV challenges, think again. In some cultures, stink bugs are fried and eaten as a snack. The aroma is memorable, the taste is surprisingly nutty, and the experience will make anything in a jar seem tame.
Fried Spider
Cambodia’s fried tarantulas have been terrifying and impressing visitors for decades. Crunchy legs and a soft, gooey center make for a snack you’ll never forget. Next to this, pickled pigs feet are practically dessert.
Casu marzu
This infamous Sardinian cheese, alive with wriggling maggots, takes the “daring” crown from nearly every challenger. Once you’ve tried casu marzu, a vinegar-soaked pig’s foot will seem like child’s play. Just don’t expect anyone to ask for seconds.
