Souse

Souse is pork, or pig's head and feet, cured in a lime and vinegar brine and served cold.

Souse is a traditional Christmas dish in Saint Kitts and Nevis, a federation in the Caribbean. The meat needs time in the brine to take on its sharp, salty flavour, so it is prepared ahead and eaten cold.

What it really is

The meat is cured in a brine of lime juice, vinegar and salt, with chilli added for heat. It is then boiled until tender and left to cool in its brine. Pork is the usual meat, though pig's head and feet are also used, and the skin and feet help the dish set firm as it cools. The result is a cold, tangy meat dish, pickled rather than fried or roasted.

How it's served

• Cold, sliced, and spooned with some of its brine.
• With sliced cucumber, which adds crispness against the rich meat.
• As a starter or snack, and most often at Christmas.

How to write it on the menu

• Name the meat: pork, or pig's head and feet if that is the cut used.
• Say that it is served cold and cured in lime and vinegar brine.
• State the heat level, since the amount of chilli varies from kitchen to kitchen.
• Note that the classic recipe contains none of the declarable allergens, but confirm that the brine has no added mustard or sulphites.
• Warn that it is salty, since the brine is salted, and guests on low-salt diets should be told.