Pig Parts. Oink

Cafe Society
1

Had a chat with someone.
Pork talk.

I realized there’s probably not one pig part, snout to squeal a person down south in the US (and possibly many other places) does not eat.
Reminds of the Lil’wrekker being traumatized by pigsfeet in the grocery store many moons ago. She still talks about it

I’ve eaten what could be considered, maybe, sketchy:
Necks and jowl, and I’m afraid, brains(unbeknownst).
Pig skins. Cracklin’s. Pork belly.

What have you eaten from a porker that’s sketchy?

(I had to put oink in the title 'cause of discourse)

2

The book Biggest Secrets says, Where do all the pig parts go that are just too unappetizing? Chorizo.

3

I’m not a huuuuge pork eater due to early acculturation (secular jew), but I’ve had quite a bit of the animal, though nothing more “sketchy” than the jowl. I’m also not sure it’s particularly sketchy, since a lot of cultures put high value on cheek, collar, or facial meats of myriad animals.

Personally, I really miss when my local Kroger sold smoked pork jowl, soooo much better than the fatback, and it was great to cube up and use to add flavors to noodle stir fries, or use as smoky lardons in salads, or thin slice and fry to add to non-traditional ramen.

4

I love scrapple, which supposedly uses every part except the squeal.

5

It smelled so good in the local piggly wiggly the day they were smoking in house.
The smoked pork chops were the best.

Yes jowl is probably the least sketchy thing on my list. Some folks are still iffy about face meat, tho’

6

Yep. If you’ve had sausage, you’ve had “parts”.

7

Head cheese was a big seller when I worked at a deli counter in the '70s. I never did try it. I’m sure I’ve had every part of a pig in various sausages.

8

Boudin

Authentic and made on a relative’s farm.

Brains and Eggs. Only once!

My mom grew up eating B&E. Grandmother rarely served plain scrambled eggs when my mom was young.

9

I love white boudin, but I won’t eat the other kind.

10

Exactly how I was served brains. In the eggs.

Yeech!!:flushed:

11

I think that scrapple mostly isn’t “parts”, actually. It’s mostly cornmeal and grease.

And while every part of the pig has been used in sausage in America, and probably most of the folks here have eaten all of the parts of a pig at some point in our lifetimes, lately there are a lot of regulations surrounding brains, due to prion diseases.

12

I challenge you to a Scrapple-off, sir. Any time, any place (well, any place that serves scrapple). :wink:

13

I often see pig uterus for sale at the local Asian supermarket. It always has me scratching my head a bit.

14

I recently purchased $50 worth of pork belly. The nipples were a little traumatizing but they made delicious burnt ends.

15

Imitation squid rings, more correctly bung

16

Rocky Mountain Oysters are from Bulls.

Do people eat pig nuggets?

I love a Armour grocery store ham. But can’t stand gamey country ham. It’s too strong for me. Waffle House serves country ham and I regretted ordering it.

My dad told stories about the smokehouse hams hanging at his parents farm. They sliced off any molded parts and the ham was fine to bake and eat. Yeech

17

Why am I all of a sudden turned on?

18

Actually have seen pig bung(do not confuse with a pork butt)in a meat counter. Close to the chittlin’s
Same animal, just further south. Or pointing south.

A more disgusting thing than I could dream of eating.

19

Probably thinking of this ad campaign:

(I actually did see one of these billboards. Once. It was gone the next day. Don’t advert companies have a dedicated group of boy teenagers to review all ads for hidden sexual content? @kenobi_65 ?)

20

Not weird, but really hard to find in the US: Pork knuckle. It’s actually the knee. Slow roasted with the skin on, you crack it open and the meat just falls off the bone. It’s the first thing I look for when visiting Germany.