Omelet said...

> In article >,
> George Shirley > wrote:
>> I have friends here in Louisiana who eat pig ear sandwiches, baked
>> snouts, etc. Never cared for those parts of a hog myself. I once saw a
>> jar of pickled pigs lips in a local grocery and wondered who would eat
>> that. Obviously someone did as the gallon jar had been sold next time I
>> came into the store.
>
> So far, I've only ever eaten pigs feet besides the muscle meat of
> course! I'm wishing I could get pork tongue.


In my old Gourmet two volume cookbook set (1957, 1959) there's a recipe for
scrapple that starts off... Boil a whole hog's head...

Actually, probably a more palatable version than the "whatever's left
behind after butchering" one that Habbersett makes. They began in Media, PA
so they can't be all bad! ))

http://www.habbersettscrapple.com/aboutus.html

I could only eat it fried to a crisp a handful of times.

Anyway, I've seen a photo series of one of your other sausage escapades
from a few years back so no doubt it'll turn out great. I remember
Cabela's, a new meat grinder iirc.

Best,

Andy
--
Eat first, talk later.