Comments on: Delicious pig parts

By: Mary

Mary — Thu, 17 Jul 2008 04:23:17 +0000

What about ‘nduja or mosett’ (calabrese cotechino)?? Anyone making these offal ‘preserves’?

cheers!

By: Mike

Mike — Fri, 04 Apr 2008 14:51:23 +0000

I have been butchering my own meat since I was a kid and helped my dad. There is nothing wasted on an animal when we are done. Some of the best eating is when the heart, tounge and kiney of the hogs come out of the kettle of cooked meat before we make liver sausage.

By: Mike Suls

Mike Suls — Fri, 19 Oct 2007 03:13:31 +0000

Do you have any substitute recipes for those of us who are vegeterian/kosher? Some of these dished look wonderful, but I can’t partake in the offal.

Mike

By: Jenna

Jenna — Mon, 08 Oct 2007 18:17:33 +0000

Hey! I’m an amateur cook and I haven’t really cooked with offal and er… other meats yet. Any tips?

By: Kevin

Kevin — Wed, 03 Oct 2007 03:28:24 +0000

Hank,
Thanks a million for commenting - it sounds like you have some rare serious experience with game offal. If you’re willing to share more, please email me or track me down on my blog. I’d love to hear about what else you’ve tried.
Kevin

By: Hank from Jersey

Hank from Jersey — Tue, 02 Oct 2007 19:12:09 +0000

Nice recipe on the pork bits, Chris! Hey Kevin, I too am a hunter and have used most of the innards of the critters I’ve collected (killed). As for the heart, I clean an elk/deer/moose heart like Chris showed you, then slice it thin, pound it like a scalloppine, flour it, saute it then serve with lemon and a sprinkle of thyme.
I don’t like the consistency of liver so I grind it for mazzofegati, an Italian liver sausage. Or put it in a bolognese sauce.
Slivered tongue tacos are a mainstay at the taco trucks here in California’s Central Valley. I’ve yet to find a better way to eat tasty tongue!

Hope this helps,

Hank

By: Anna

Anna — Mon, 24 Sep 2007 16:06:29 +0000

I’ve been getting pork heart and liver from a little hobby farm in my county, whenever they send a hog for processing. I did cook the liver for us once and my husband pronounced it the best liver he had ever had. But usually it goes into the cat food. Nxt time I’ll save some for us again.

I should try cooking the hearts for us, too, but since heart muscle is so hard to come by and less plentiful than the liver, all of it goes into our cats’ homemade raw food (one of the cats cannot tolerate commericial food and both are now thriving on homemade raw food). I think the actual heart muscle is preferable to the taurine capsules I have to out in the food when I don’t have heart.

By: st.dok

st.dok — Mon, 03 Sep 2007 18:42:36 +0000

that plate looooks reallllly sexxxxxy.was that cooked on that plancha …OLDSCHOOL

By: Kevin

Kevin — Mon, 03 Sep 2007 12:39:34 +0000

Thank you for doing what you do. I’m a hunter and am familiar with desire/obligation to use every part of an animal if you’re going to take its life.

I have to throw this out there: I will have access to ‘veal’ [milk-fed] moose and elk this year. My grandfather has used the tongue, liver, and heart, and even moose-nose [which apparently is chicken-like]. But generally, the 5th quarter feeds coyotes and birds. I’d love to have some idea of what to do with it. Presumably it won’t taste like pork, so must be approached a bit differently? Any ideas out there? I’d appreciate any help!!!