Where are you? You can get knuckles down here. Raw or smoked.
So cheap are the raw ones, I buy them for the dogs.
California.
Not really sketchy but not super common, crispy pig’s ear are delicious!
But eat them while they are hot otherwise they get chewy as the collagen cools.
Also, pig liver mousse is delicious but maybe a bit more liver-y than most people would enjoy.
Hog maws. Hog jowls. Skins, snouts, feet, a fried ear once, chittlins, whatever is in souse meat, and all the unsavory sounding bits that go into the cheap chorizo we eat at our house. I am in awe of pigs and all the food they provide; indeed, I sort of want to start a Pagan Religion based on the worship of and gratitude towards the Great Sow Mother, that’s how much I appreciate the flesh of the swine.
I’m pretty sure I had headcheese in a deli ends package a while back.
It was delicious. I also cooked it first, so it was in bits, like chopped bacon.
Aged beef can also develop mold as it dries out.
I love the pig and all it’s piggy goodness as any southerner does.
There’s just some lines I’m not willing to cross. The ick factor just ruins it for me.
But anyone willing to eat ears, bungs, feets, uteri, guts, go for it. Just save my invite to your dinner for another night. TY.
[Mr.T] I Pity the Fool! [/Mr.T]
Luckily catfish are everywhere.
Go finda better…
Ah. Crappie.
Filibuster! Serpentine!
I understand a little mold on dried meat is safe after it’s scrubbed or cut off. A good smokehouse is quite an amazing way to preserve meat without refrigerators.
I didn’t eat enough country ham in childhood. It’s gamey to me. My parents loved it. It’s what they grew up eating.
Pigs are a wonderful source for food. Every part can be safely eaten. It just has to be cooked and seasoned correctly.
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Just the SKIN separate from everything else? How do you prepare skin?
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What are “cracklins”? How do you prepare them?
You can tell her one of your Board members eats pigs’ feet because my grandmother would make them occasionally for gatherings. Maybe you can gross her out and get an, “Eeeeeew!”, out of her. LOL
When you roast a pork joint with the skin on, the skin goes hard and crispy and is the cracklin. Sold as a pub snack in the UK as pork scratchings. Sometimes you’ll get a bit with a hair or two still attached. Deep fried skin is know as pork rinds or chicharrones.
Yes. You answered the questions @Jasmin had nicely.
I’m not really into it but my Daddy loved cornbread with cracklin’s added to it. It comes out with chewy porky bits,(occasionally a really hard, tooth breaker)in the bread. He would crumble it up in a glass of milk or buttermilk and eat it with a spoon. You got brownie points if you’d fix it for him.
The Lil’wrekker gets grossed out easily. Recently I found packaged bones for the dog. We were reading the package and found out they were buffalo ribs. A big discussion went on about where exactly was something like this obtained. Did we think it was true or just a little weird that buffalo was used?
I looked over at the Lil’wrekker and she was tinted green with a scowl.
A buddy of mine grew up on a farm. They would have brains and eggs for Sunday breakfasts. It wasn’t until he was an adult that he realized they were eating what didn’t have a demand. He thought his parents saved the best for the family.
My gf ordered brains at a restaurant once. She didn’t really want them, she just did it to freak out my kids. The waitress came back to the table to tell my gf that the last order of brains was already ordered. My gf was so relieved.
I like scrapple and Braunschweiger, Mmmmmmm.
Is there anything in Pork butchery similar to ground cow, where all the meat is ground up?
With spicy brown mustard or without?
Either or. With spicy brown mustard as a sandwich, but I also like it as a filling for an omelet. I love the stuff and would eat it even more often, but I feel like I’m taunting my gout.
Never occurred to me; kitchen, here I come!