This is my favourite snack.  I used to buy this in the streets of Naples.  This is what I call street food Toronto!:  A cart decorated with bay leaves, other fresh scrubs and lemons would be the stage for whole boiled snouts.  You would tell the vendor how much you want to spend and he would cut slices of the snout put them in a cone made of of butcher paper and sprinkle generously from a bull horn pierced at the end with sea salt and pepper, then squeeze plenty lemon juice over it.  Some carts would also have pigs feet tripe, ears and other parts.  I believe the snout is the best of all.  I wonder if I should try my luck and see the reaction of guests if I serve this delicacy at one of my events.

It is very easy to make:

Buy the snouts at an ethnic butcher shop.  Get one of your razors and shave the snout sometimes some hairs are still on them. My friends wonder why I keep a razor in my kitchen drawer.  in this case regular pork might be better as Berkshire have so many thick hairs that is hard to properly clean.  Boil for a least an hour, discarding the fat once.  I sometimes add some aromatic herbs in the second water change.  Let cool and cut of all the fat or any stuff you do not like. Cut up in slices and let stand in cold water in the fridge until you are ready to serve.  The fat now is all gone but there is plenty of gelatin and if you store dry it will become one piece resembling a piece of head cheese which is also quite good.  in this case you would add some muscle meat and vegetable and serve in slices.