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Joined: Aug 2002
Posts: 19,134 Likes: 6
Campfire Ranger
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Campfire Ranger
Joined: Aug 2002
Posts: 19,134 Likes: 6 |
I have eaten most of that except chitlins. I would, but never had the chance. When I was a kid, my Grandmother would cook both the melt and lungs of the pig soon after it was butchered. Called the lungs, lights. Melt tasted similar to liver but I can't remember the taste of the lights, except the texture was kinda spongy. When butchering pigs the liver from the first one was taken to the house and cooking started. Always had liver smothered in onions and biscuits and gravy. The tongue and tail was always boiled and eaten. On a young beef the sweetbreads are a delicacy. That is glands along the wind pipe either thyroid or thymus, not sure which. Mt. oysters came at another time as the butchering pigs had been castrated long ago. miles
Look out for number 1, don't step in number 2.
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Joined: Jan 2005
Posts: 38,944 Likes: 12
Campfire 'Bwana
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Campfire 'Bwana
Joined: Jan 2005
Posts: 38,944 Likes: 12 |
When I worked at Wilson's, we were not allowed to sell the lungs for human consumption. They went to a mink ranch. One can only imagine what the smell of that place must have been.
Not a real member - just an ordinary guy who appreciates being able to hang around and say something once in awhile.
Happily Trapped In the Past (Thanks, Joe)
Not only a less than minimally educated person, but stupid and out of touch as well.
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Joined: Aug 2002
Posts: 19,134 Likes: 6
Campfire Ranger
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Campfire Ranger
Joined: Aug 2002
Posts: 19,134 Likes: 6 |
When I worked at Wilson's, we were not allowed to sell the lungs for human consumption. This was back in the 1950's when my Grandmother was cooking and eating them. We raised and butchered our own pigs. Grandmother would eat most things. My Grandfather would catch possums live and put them in a chicken coop and fatten them up, then butcher them for Her. She also wanted Grinnel fish (bowfin) saved if you caught one. miles
Look out for number 1, don't step in number 2.
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