ot America's largest pork display

Susan Egglaine · August 2010

Stopped at Natunta in N.C. today. All the stuff looked really good. Most had been cut today.

Picked up a slab of side meat to smoke ( open to all suggestions) some link sausages, fresh & semi-dry. They said the semi-dry were great grilled & some spices

Mickey · August 2010

Susan did you buy the piggy face

Ashman · August 2010

From the looks of the last picture, it seems they use every portion of the pig!! And I'm not sure, but he seems to be saying "Get me out of here!!" :laugh:

Susan Egglaine · August 2010

can you all see the first 2 pics? I can not. odd now I can. No I did not take Mr. piggy home :laugh: :blink: :laugh:

Squeeze · August 2010

I think after the BGE BBQ Teams finish cooking for Friday Night at EGGtoberFest, you may see the real largest display of Pork in the World........

Celtic Wolf · August 2010

Everything but the squeal and only cause you can't catch it.

Fidel · August 2010

Or as we used to say in the processing plant, everything from the rooter to the tooter.

Some folk act like they've never heard of head cheese before. :laugh:

Celtic Wolf · August 2010

It is a bit disturbing to open the lid on the pot only to have the contents starring back at ya.. :woohoo:

Susan Egglaine · August 2010

They had some stuff called souse & it was ready to eat. I do not think so :laugh: :ohmy: :laugh:

Celtic Wolf · August 2010

Souse Meat is Head Cheese..

Fidel · August 2010

Did they have any puddin'?

That's another regional "delicacy". It's a little bit like scrapple but more organy.

Susan Egglaine · August 2010

yes, they had puddin!

lowercasebill · August 2010

souse is derived from germanic root meaning pickled and souse [at least around here] is the same meat as head cheese but in a vinegared [pickled] aspic

head cheese more like a luncheon meat

Susan Egglaine · August 2010

Do you keep a supply on hand? Thanks for the info!

Little Steven · August 2010

Susan,

Pork heaven!

Steve

lowercasebill · August 2010

there is "master" german butcher not far from here.. they got more 'wursts' than you can shake a stick at .. no part of the pig goes to waste,, grocery stores have multiple brands of scrapple ... habbersetts, hatfield, rapa and a few others depending where you shop.
hog heaven so to speak,.

eenie meenie · August 2010

Susan, if you need a recipe for trotters let me know, and I'll have my mother call you, lol. They sell pig (and lamb, goat, and cow) heads at Jungle Jim's grocery outside of Cicinnati. I was tempted to buy a pig head and bring it home to my mother, but it was $2.99 / lb for a total of $25. I decided that was too much to spend just to give my mother a heart attack. Can't say she was too pleased with the trotters the other month.

We'll all look forward to your pork cooks (although I'll miss your seafood posts in the meantime)!

rsmdale · August 2010

Susan,that head has to be done Cochanita Pibil Style I have a friend frim Costa Rica saw that and said the cheeks and head meat is so sweet!

GOOD EATS AND GOOD FRIENDS

DALE

Hoss · August 2010

Hot souse is YUMMEE!

A splash of vinegar on a saltine cracker.LAWAMERCEY,I'm gettin a CRAVIN!!!

hornhonk · August 2010

I thought a souse was a drunk :huh:

Ripnem · August 2010

Steve,

Awful close. They are more like alcoholics, in that they go to meetings. Drunks don't do meetings.

ot America's largest pork display

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