Add to the list.....
The French Canadian delicacy...... called "creton"..... which I make for Xmas each year...
It is made from the leaf lard of a pig...... anatomically speaking it is a leaf of very white fat located in the inner part of the pig's belly around the kidneys...... the fat has on one side a membrane....... fat is cut in cubes and rendered until 2 pounds of fat is reduced to about a cup of crackling... salt, pepper, a touch of clove and cinnamon and voila.... spread on bread and watch you Cholesterol go up......
On the other hand, I have seen my grand mother make head cheese from a pig's head...cut in half.... washing the snoot and pulling the teeth out before boiling it...... and collecting pig's blood for "blood pudding" aka black sausage..... never could get hungty enough to eat it......
Bottom line we are all scavengers.........
BooB
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Bob Carriere....B.T.B
C15a Cab 11
Hammond, Ontario
Canada
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