Everything But The Oink

For a long time I have held the belief that if you are willing to eat meat you should be willing to eat every part of the animal that laid down its life for you. 

Nose to tail eating, including the squidgy bits, is something I aspire to but not something that I'm evangelical about.  Until the last year I hadn't eaten pigs trotters.  Liver tends to be kept for pate.  Black pudding is a must for a full English but after that, I have a lot of ground to make up and a lot of bits to eat.  I'm planning, over the course of 2013 to eat everything that a pig has to offer, from the snout to the tail and everything in between.  I do not intend to eat an entire pig, however, as I already consume a fair amount of chops, bacon and sausages I may well do that anyway.

I can see some stumbling blocks ahead.  I know that I do not own a pan large enough to cook a pig's head in, I'm not sure if I'm ready to try trotters again and I have absolutely no idea where to buy testicles in Leeds.  If you have the answers to any of these problems, please let me know.  If you just want to know how I'm getting on, you can find out at Everything But The Oink.

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