posted on Aug, 16 2013 @ 10:37 PM
I fell I am about to reinforce all of those Jed Clampett stereotypes of southerners and hill folk... but yes, I eat organs, brains, stomachs, livers,
Around here, we say you can eat everything off the pig except the squeel.
We kill hogs around Christmas most years and we usually cook and taste the sausage at lunch to make sure it is seasoned right... enough pepper and not
too much sage.
Then for supper we have " hog hashlet"... the heart, liver, lungs, and sweet breads chunked and cooked into a hash with lots of onions, red pepper,
sage, served with fried corn bread and sweet potatoes.
Of course there is the "chittlins' or chitterlings or pig intestines... cleaned, boiled, and fried... not for the weak.
Oh... and brains and eggs. Pork brains fried and scrambled with eggs... the leftovers make a good sandwich for lunch with white loaf bread and
My favorite is BBQ back bone... boiled and then baked and immersed in a sweet,hot ketchup BBQ sauce like ribs... processed meat done at home always
leaves more meat on the bones and thus ribs, backbone, riblets make a good meal.
Chicken livers and gizzards... fried or BBQed are a southern favorite. One of our favorites served at our family reunion is a "country slow down"...
chicken necks, livers, gizzards boiled till tender and then a little flour turns the broth into a velvety gravy served on rice or bisquits... heaven
on earth, brother.
Then there is fried fish roe served with scrambled eggs.
Oh, almost forgot the Tom Thumb.... a pig stomach stuffed with sausage and tied closed and baked.
Souse meat anybody... ? Pickled squares of pork from the pig's head... gelatined meat from the jowl, snout, and ears seasoned with hot pepper and
pickled in vinegar... sliced thin and served with crackers. you haven't lived till you open up the pot and see a pig's head floating in boiling