Pig Head Salad
Who would have thought that just one appetizer plate could be the life of a party?
Well I sure didn’t until our traditional January 2nd dinner where this particular dish was served. The friendly chaos that resulted from it being put on the table was nothing less than amusing. I am sure an outsider would have been easily intrigued to see how just one dish could spark so much excitement among an older crowd.
I myself who was sitting a few tables down could not help but inquire about the cause of this sudden burst of loud exchanges at the neighboring table. Four heads and four sets of hands could be seen pouring over one plate while small dinner rolls were being passed from one person to the other not without some shouting, for barely anyone could wait for their turn.
Just when things seemed to quiet down, someone had the genius idea that the dish deserved a little kick, and thus sent to the kitchen for a piment bouc. It was even more interesting to listen in as some requested that the piment be slightly added to half of the dish so as not to overpower it while others demanded that the hot pepper be smashed as much as possible. Perhaps the highlight of the day was to later witness one coughing and nearly turning as bright as the red-faced guy from my previous piment bouk article when the spiciness kicked in.
At that point, I couldn’t resist joining the party. I got so carried away by this atmosphere that I caught myself shouting as well and desperately begging them to prepare me a roll, only to soon give up the battle. I was not loud enough and my voice was left unheard. To my dismay, the plate had been emptied by the time I made it to their table. I had missed out on this surprisingly good gelatinous dish that I discovered a few months ago and that now has become a favorite at our family gatherings. I had arrived too late to savor that pig head salad.
Yes, you read right, all that commotion was indeed over a chopped pig head salad.