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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

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.

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