# Pig Parts. Oink **URL:** \ **Category:** Cafe Society\ **Tags:** food-cooking\ **Created:** [May 21, 2024, 12:30am UTC](https://boards.straightdope.com/t/pig-parts-oink/1001834 "2024-05-21T00:30:33Z")\ **Posts on this page:** 20\ **Page:** 3
**Author:** ![ParallelLines](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/parallellines/32/3575_2.png) [@ParallelLines](https://boards.straightdope.com/u/ParallelLines)\ **Post date:** [May 21, 2024, 4:39pm UTC](https://boards.straightdope.com/t/pig-parts-oink/1001834/41 "2024-05-21T16:39:18Z")
> [@Beckdawrek](#): > > Yes. You answered the questions @Jasmin had nicely. We have a Jasmin and a @Jasmine (apparently a few others as well!). Just so they get their @ of course. šŸ™‚ And yeah, @kferr explained it well. I believe that low carbing has brought fried pork skins / chicharrones into near mainstream status though, as itā€™s often featured as a ā€œbreadingā€ substitute. It workedā€¦ okay, the few times I did it, but the levels of sodium involved is terrifying with most commercial products. And second aside, yeah @Beckdawrek is totally right about how in every bag or so, thereā€™s the one tooth breaker, so that was another reason (plus the fat, plus the salt, plus the sheer calories) that I couldnā€™t make more use of them when weight loss and better health was the goal. ---
**Author:** ![Biggirl](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/biggirl/32/3294_2.png) [@Biggirl](https://boards.straightdope.com/u/Biggirl)\ **Post date:** [May 21, 2024, 6:09pm UTC](https://boards.straightdope.com/t/pig-parts-oink/1001834/42 "2024-05-21T18:09:32Z")
I grew up eating chicarrones and I LURRRRVE them. That was one of the things I made with my nipple-y belly. I love them poofy and I love them crunchy and and I love them extra hard, I love them like you get them at the cuchifritos place with surprise pieces of meat in them. ---
**Author:** ![CairoCarol](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/cairocarol/32/3825_2.png) [@CairoCarol](https://boards.straightdope.com/u/CairoCarol)\ **Post date:** [May 21, 2024, 6:13pm UTC](https://boards.straightdope.com/t/pig-parts-oink/1001834/43 "2024-05-21T18:13:47Z")
> [@Kolak\_of\_Twilo](#): > > crispy pigā€™s ear are delicious! They sure are. I had them in a French restaurant in Jakarta once and have never forgotten how incredibly tasty they were. ETA: and to answer the OP, the only other _slightly_ ā€œout thereā€ pig part I have knowingly consumed is chitlins. Years ago an African-American friend took me to a famous soul food restaurant to introduce me to the cuisine and ordered for me. At the time I did not know what chitlins were, and she wouldnā€™t tell me. I took one bite, and I KNEW. ---
**Author:** ![wolfpup](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/wolfpup/32/10618_2.png) [@wolfpup](https://boards.straightdope.com/u/wolfpup)\ **Post date:** [May 21, 2024, 6:15pm UTC](https://boards.straightdope.com/t/pig-parts-oink/1001834/44 "2024-05-21T18:15:54Z")
> [@Beckdawrek](#): > > Reminds of the Lilā€™wrekker being traumatized by pigsfeet in the grocery store many moons ago. She still talks about it Lilā€™wrekker needs to broaden her horizons ā€¦ > **[Ukrainian Studinetz (Jellied pork hocks or Pork Aspic)](https://foodgeeks.com/recipes/ukrainian-studinetz-jellied-pork-hocks-or-pork-aspic-22050.html)** > > A Ukrainian pork delicacy thats so easy to make! ---
**Author:** ![Beckdawrek](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/beckdawrek/32/3647_2.png) [@Beckdawrek](https://boards.straightdope.com/u/Beckdawrek)\ **Post date:** [May 21, 2024, 7:39pm UTC](https://boards.straightdope.com/t/pig-parts-oink/1001834/45 "2024-05-21T19:39:23Z")
Sausage is ground. You can get unseasoned ground pork. (@Jasmine , sorry I got your name wrong) ---
**Author:** ![kayaker](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/kayaker/32/441_2.png) [@kayaker](https://boards.straightdope.com/u/kayaker)\ **Post date:** [May 21, 2024, 8:32pm UTC](https://boards.straightdope.com/t/pig-parts-oink/1001834/46 "2024-05-21T20:32:52Z")
> [@Beckdawrek](#): > > Sausage is ground. > You can get unseasoned ground pork. Right, but Iā€™m talking about grinding the hams and all. Ground pig. I buy ground cow and it is much better (though pricey) than regular ground beef because the steaks and all are ground. ---
**Author:** ![nearwildheaven](https://avatars.discourse-cdn.com/v4/letter/n/90db22/32.png) [@nearwildheaven](https://boards.straightdope.com/u/nearwildheaven)\ **Post date:** [May 21, 2024, 9:59pm UTC](https://boards.straightdope.com/t/pig-parts-oink/1001834/47 "2024-05-21T21:59:17Z")
A local independent butcher shop sometimes offers ā€œPork Belly With Titties.ā€ Yes, thatā€™s what they put on the label! There are people who request it with the skin, which does include the nipple line, especially in a sow. Cracklings are also a by-product of lard manufacture. To me, they taste like crumbled bacon. ---
**Author:** ![nearwildheaven](https://avatars.discourse-cdn.com/v4/letter/n/90db22/32.png) [@nearwildheaven](https://boards.straightdope.com/u/nearwildheaven)\ **Post date:** [May 21, 2024, 10:14pm UTC](https://boards.straightdope.com/t/pig-parts-oink/1001834/48 "2024-05-21T22:14:21Z")
ISTR that one of the early ā€œSurvivorā€ episodes, or some similar program, required the contestants to eat that, RAW. One wonders if the pig had to give birth before slaughter for it to qualify, if you will. On a related note, one of my local libraries is offering free summer enrichment programs for children and teenagers, and fetal pig dissection is one program on the calendar. (Parents must accompany children 12 and under, because kids that age are not allowed, per the program, to handle scalpels.) Naturally, some people are freaking out about this. I dissected several of these in Biology 101. Iā€™ve seen chicken oviducts for sale in Asian restaurants too. They have the egglets attached, usually future yolks the size of BBs. ---
**Author:** ![Beckdawrek](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/beckdawrek/32/3647_2.png) [@Beckdawrek](https://boards.straightdope.com/u/Beckdawrek)\ **Post date:** [May 21, 2024, 10:27pm UTC](https://boards.straightdope.com/t/pig-parts-oink/1001834/49 "2024-05-21T22:27:28Z")
Yes. You can buy ground ham. Itā€™s just that, ham meat ground up. Weā€™ve bought whole ground beef. Makes the absolute best burgers. But I lament the loss of roasts and steaks. It lost favor with me. ---
**Author:** ![kayaker](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/kayaker/32/441_2.png) [@kayaker](https://boards.straightdope.com/u/kayaker)\ **Post date:** [May 22, 2024, 12:38am UTC](https://boards.straightdope.com/t/pig-parts-oink/1001834/50 "2024-05-22T00:38:27Z")
I buy a 5 pound bag of ground cow. Iā€™ve sent the farmer/butcher a bunch of business, so he is giving me his ā€œfriends and familyā€ discount. Still more expensive than ground beef, but just a bit and worth it. I make 1/2 pound sou vide rare burgers that are heavenly. ---
**Author:** ![Beckdawrek](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/beckdawrek/32/3647_2.png) [@Beckdawrek](https://boards.straightdope.com/u/Beckdawrek)\ **Post date:** [May 22, 2024, 2:20am UTC](https://boards.straightdope.com/t/pig-parts-oink/1001834/51 "2024-05-22T02:20:25Z")
Iā€™ll take mine, medium and on charcoal, plz. ---
**Author:** ![kenobi\_65](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/kenobi_65/32/13178_2.png) [@kenobi\_65](https://boards.straightdope.com/u/kenobi_65)\ **Post date:** [May 22, 2024, 2:29am UTC](https://boards.straightdope.com/t/pig-parts-oink/1001834/52 "2024-05-22T02:29:02Z")
> [@Beckdawrek](#): > > I realized thereā€™s probably not one pig part, snout to squeal a person down south in the US (and possibly many other places) does not eat. Some years back, I was moderating a focus group on breakfast foods, in suburban Philadelphia. Two of the participants were heavier-set guys, and when I asked each of them about their favorite breakfast foods, one of them mentioned ā€œ[scrapple](https://en.wikipedia.org/wiki/Scrapple)ā€ ā€“ a fried mush, made using pork offal (head, heart, liver, etc.), which is popular in that region. The other big guy nodded in agreement. ā€œYeah, definitely scrapple!ā€ Being a Midwestern boy, Iā€™d not ever heard of scrapple, and I asked them, ā€œUmm, whatā€™s ā€˜scrapple?ā€™ā€ One of them replied, ā€œEverything from the pig but the oink!ā€ ---
**Author:** ![Odesio](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/odesio/32/20003_2.png) [@Odesio](https://boards.straightdope.com/u/Odesio)\ **Post date:** [May 22, 2024, 2:36am UTC](https://boards.straightdope.com/t/pig-parts-oink/1001834/53 "2024-05-22T02:36:45Z")
> [@Beckdawrek](#): > > Reminds of the Lilā€™wrekker being traumatized by pigsfeet in the grocery store many moons ago. She still talks about it Has Lilā€™wreskker seen pork skin in jars? Sometimes they sell them in big jars in the same stores youā€™ll find pickled pigs feet. Oh, my God. The first time I saw a big jar of pickled pig skin I was horrified. But you can find them in some Arkansas markets. ---
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [May 22, 2024, 3:07am UTC](https://boards.straightdope.com/t/pig-parts-oink/1001834/54 "2024-05-22T03:07:43Z")
All around Mexican markets and just general supermarkets here in Chicago as ā€œcueritos.ā€ Iā€™ve pretty much had it all, from pork blood sausages (yum) to brain (not as much a fan) to chitterlings (ok) to jowl (delicious!) etc. Iā€™ve never had the uteri, though. One of the meat packers I go to has a big bucket full of them, but Iā€™ve never been brave enough to buy and try to cook one. ---
**Author:** ![Beckdawrek](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/beckdawrek/32/3647_2.png) [@Beckdawrek](https://boards.straightdope.com/u/Beckdawrek)\ **Post date:** [May 22, 2024, 3:09am UTC](https://boards.straightdope.com/t/pig-parts-oink/1001834/55 "2024-05-22T03:09:27Z")
Iā€™ve seen it. Itā€™s popular down here. Beer joints. Liquor stores and bars. Groceries sell it in big jars for sell at these places. Pig ears too. I doubt the Lilā€™wrekker has seen it or we would have heard. Boy, oh boy we would have heard. ---
**Author:** ![Gatopescado](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/gatopescado/32/5711_2.png) [@Gatopescado](https://boards.straightdope.com/u/Gatopescado)\ **Post date:** [May 22, 2024, 3:31am UTC](https://boards.straightdope.com/t/pig-parts-oink/1001834/56 "2024-05-22T03:31:01Z")
Oh, NM. ---
**Author:** ![China\_Guy](https://avatars.discourse-cdn.com/v4/letter/c/779978/32.png) [@China\_Guy](https://boards.straightdope.com/u/China_Guy)\ **Post date:** [May 22, 2024, 3:46am UTC](https://boards.straightdope.com/t/pig-parts-oink/1001834/57 "2024-05-22T03:46:34Z")
I lived in China or greater China (HK, Taiwan) for 20 years. Iā€™m sure Iā€™ve knowingly or unknowingly had it all. Sliced pig ears in red hot chili sauce is pretty big every where. Crunchy. Pork blood is typically not wasted. Looks kinda like liver when cooked. Often found in hot n sour soup. Will never forget the first time I heard a distinctive sound in a small town (population maybe 10,000) in China in 1985. Yep, a pig being slaughtered. Never heard that before, but looked at my buddy and said ā€œsounds like a dying pig.ā€ Yep, had itā€™s throat cut and took quite a while (donā€™t remember exactly but a lot longer than minutes) to shuffle off this mortal coil. The butcher was capturing the blood for later usage. Took place on a sidewalk. There were virtually no vehicles back then on the streets. ---
**Author:** ![GaryM](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/garym/32/241_2.png) [@GaryM](https://boards.straightdope.com/u/GaryM)\ **Post date:** [May 22, 2024, 3:47am UTC](https://boards.straightdope.com/t/pig-parts-oink/1001834/58 "2024-05-22T03:47:03Z")
> [@Odesio](#): > > Has Lilā€™wreskker seen pork skin in jars? Worked with a fellow from Louisiana who brought in a gallon jar of pickled pig lips. With hot peppers in the pickle. They were great. We ate that whole jar in 2 weeks. ---
**Author:** ![nearwildheaven](https://avatars.discourse-cdn.com/v4/letter/n/90db22/32.png) [@nearwildheaven](https://boards.straightdope.com/u/nearwildheaven)\ **Post date:** [May 22, 2024, 4:36am UTC](https://boards.straightdope.com/t/pig-parts-oink/1001834/59 "2024-05-22T04:36:24Z")
Back when we had a Schnuckā€™s, a Midwestern grocery store chain, their deli carried scrapple. Granted, it was factory made, and it also tasted MUCH better than it looked. ---
**Author:** ![nearwildheaven](https://avatars.discourse-cdn.com/v4/letter/n/90db22/32.png) [@nearwildheaven](https://boards.straightdope.com/u/nearwildheaven)\ **Post date:** [May 22, 2024, 4:42am UTC](https://boards.straightdope.com/t/pig-parts-oink/1001834/60 "2024-05-22T04:42:53Z")
On another related note, when I was in college, I dated a man who had once patronized a truly genuine Chinese restaurant, and on the menu was fish lips. Not fish scales, not fish gills, but fish LIPS. For 99 cents, why not? So, he and his dining companions ordered this, and they brought out a platter of some things that looked, smelled, and tasted like gelatinous rubber bands. Oh, well, it was worth 99 cents, in 1980s money, to say heā€™d tried fish lips. As for pig ears, a few years before that, my mother would take my grandmother grocery shopping at a store that abutted the inner city, and they would see black people buying pig ears, stacked up in their carts. At the time, I worked with a black woman who got to talking about some of the ethnic foods her relatives prepared, and she told me that they boil pig ears for several hours until they were soft enough to slice, and put mustard on them. She didnā€™t like them. Recently, I saw a YouTube video where the pig ears were indeed boiled for a very long time, put in a loaf pan, and the broth poured around it and the whole mess was refrigerated overnight, then turned out like an aspic and sliced - and served with mustard. [Previous page](https://boards.straightdope.com/t/pig-parts-oink/1001834.md?page=2) [Next page](https://boards.straightdope.com/t/pig-parts-oink/1001834.md?page=4)