Here’s one more little something to occupy space while I’m on the road.
Kat sent me this link from New York Magazine the other day, thinking that with my mania for hogs and hog hunting (and eating hogs) I’d find it interesting. She was right! I get a kick out of reading things like this:
1. Ears
A tough, unctuous body part becomes deliciously crispy when boiled, then fried or roasted. “It’s almost like a pork crackling but with more texture because of the cartilage.”25. Snout
“It’s kind of sticky, gelatinous, and slightly cartilage-y. We did one once at the Spotted Pig; it was confited and then roasted until it got a bit crispy, then drizzled with some lemon vinaigrette.”
Honestly, I’m not sure I’ll be cooking up wild hog snouts, tails, or ears for dinner any time soon, but I did think Ms Bloomfield’s chart was pretty cool. If I were raising my own hogs for slaughter, I’d probably be more inclined to utilize more of the parts.
Anyway, check it out if you’re interested. Follow the links after the piece as well to see several more really great articles about going whole hog. You can also check out my friend, Hank Shaw’s Hunter Angler Gardener Cook blog. Hank often writes about using the whole animal, from one end to the other and in-between.
Enjoy! Today is my last day on the road, and if the Christmas madness gives me a little time, I’ll try to get some more hog hunting information online for you all!
Related Posts
No related posts.
Andy S
The last two pigs I shot I meant to grab the tongues. A local chef has an amazing recipe for pickled beef tongue, I’m sure wild hog would be delicious too. I was at one of Mario Batalis restaurants and had lamb tongue and it was great too.
Ears, lips and a-holes I’m not so keen on!