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Where on earth did you get the idea that the viscera must be disposed or cannot be safely eaten? Pig intestines, heart, lungs are all part of traditional cuisi

Where on earth did you get the idea that the viscera must be disposed or cannot be safely eaten? Pig intestines, heart, lungs are all part of traditional cuisine. Even the kidneys and liver are "viscera," and those are completely mainstream organ meat. Brain is also eaten (head cheese).

tjic 10y ago
Agreed. Photo of making blood pudding https://goo.gl/photos/fUkkcmUxLXmopAQf6 https://goo.gl/photos/fUkkcmUxLXmopAQf6 Photo of preparing the heart before marinating it in olive oil and spices, then grilling it. https://goo.gl/photos/T4MQZDpyEDVLgy7o7 https://goo.gl/photos/T4MQZDpyEDVLgy7o7 Photo of pressed, sliced, and fried pig ears as a side to a sausage sandwhich https://goo.gl/photos/me1rguNxWKXrmNLQ9 https://goo.gl/photos/me1rguNxWKXrmNLQ9 Photo of head cheese https://goo.gl/photos/kHpyoDWJRxvDgHxW9 https://goo.gl/photos/kHpyoDWJRxvDgHxW9 Photo of dog enjoying pig spine https://goo.gl/photos/Wwpf9npvyvoKiBQN8 https://goo.gl/photos/Wwpf9npvyvoKiBQN8 I use absolutely everything (well, except for the intestines. Not worth my time or energy to wash the feces out and scrape the mucousal lining off).
- countingteeth 10y ago
  Pig guts is actually the only porcine viscera I've eaten before. It's not bad at all. The prep does sound rather unpleasant and smelly, but it can't be worse than the butchering you've already done. I believe the colon is nastier than than the small intestine and less eaten. But then, in my high school bio class we were given a lab book for fetal pigs, and came to class and our crazy teacher had a fully-grown, fresh dead sow on the lab island for a group dissection. When we opened the abdominal cavity, the smell was so foul we just about vomited; teacher helpfully told us that the human abdomen smells the same during surgery. This was without having dissected the intestines. Curious, what did you do with the lungs? That's one part that I think was commercially banned for human consumption in the USA in the '70s. Even if it wasn't, it's rarely sold fresh as I understand it does not keep well at all even under refrigeration. Pork lungs are used used in Fillipino (bopis, kilayin) and Cantonese cuisine; Europeans certainly use sheep and cow lungs (Greeks, French, Scottish; haggis, anyone), but I'm not aware of western recipes specifically calling for pork lungs. Pork intestine, on the other hand, is ubiquitous.

tjic 10y ago

Agreed. Photo of making blood pudding https://goo.gl/photos/fUkkcmUxLXmopAQf6 https://goo.gl/photos/fUkkcmUxLXmopAQf6 Photo of preparing the heart before marinating it in olive oil and spices, then grilling it. https://goo.gl/photos/T4MQZDpyEDVLgy7o7 https://goo.gl/photos/T4MQZDpyEDVLgy7o7 Photo of pressed, sliced, and fried pig ears as a side to a sausage sandwhich https://goo.gl/photos/me1rguNxWKXrmNLQ9 https://goo.gl/photos/me1rguNxWKXrmNLQ9 Photo of head cheese https://goo.gl/photos/kHpyoDWJRxvDgHxW9 https://goo.gl/photos/kHpyoDWJRxvDgHxW9 Photo of dog enjoying pig spine https://goo.gl/photos/Wwpf9npvyvoKiBQN8 https://goo.gl/photos/Wwpf9npvyvoKiBQN8 I use absolutely everything (well, except for the intestines. Not worth my time or energy to wash the feces out and scrape the mucousal lining off).

countingteeth 10y ago
Pig guts is actually the only porcine viscera I've eaten before. It's not bad at all. The prep does sound rather unpleasant and smelly, but it can't be worse than the butchering you've already done. I believe the colon is nastier than than the small intestine and less eaten. But then, in my high school bio class we were given a lab book for fetal pigs, and came to class and our crazy teacher had a fully-grown, fresh dead sow on the lab island for a group dissection. When we opened the abdominal cavity, the smell was so foul we just about vomited; teacher helpfully told us that the human abdomen smells the same during surgery. This was without having dissected the intestines. Curious, what did you do with the lungs? That's one part that I think was commercially banned for human consumption in the USA in the '70s. Even if it wasn't, it's rarely sold fresh as I understand it does not keep well at all even under refrigeration. Pork lungs are used used in Fillipino (bopis, kilayin) and Cantonese cuisine; Europeans certainly use sheep and cow lungs (Greeks, French, Scottish; haggis, anyone), but I'm not aware of western recipes specifically calling for pork lungs. Pork intestine, on the other hand, is ubiquitous.