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Old 12-31-2015, 08:55 PM   #1
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For Iowa Dave.....

Hog maw on the menu for New Year's Day
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Old 12-31-2015, 10:08 PM   #2
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Hog maw

Never had it, doesn't look too bad. A gal I worked with was a Scottish bagpiper and she brought in some haggis once, it was pretty good. When I was a kid my dad and an old boy he looked in on would make souse or head cheese. They would have a couple servings and wash it down with Everclear. I'd drive the old man home with the 50 Buick with the straight eight engine and the Dynaflow transmission.
Later I worked on a hog kill for 6 years killing 4000 a night. I've got stories.
Happy New Year to Jim and all the nice people I met in 2015.
Dave, Rita and Jake.
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Old 01-01-2016, 01:25 AM   #3
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My parents always had head cheese at Christmas. Yuck!
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Old 01-01-2016, 08:46 AM   #4
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The butcher shop in a small town near us makes 500 lbs of head cheese for the Christmas season . They start taking orders for headcheese in September and if you don't sign up early you will be out of Luck. Their headcheese is good but not as good as my grandmother made. Now if I can only find someone who sell
fresh liver sausage !!
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Old 01-01-2016, 09:01 AM   #5
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Growing up we ate head cheese, pork brains, liver sausage and more. I think they ate everything but the sqeal. After that I was willing to try about anything. In college the steward at our fraternity put rocky mountain oysters or lamb fries on the menu, can't remember which. I munched happily away while a lot of the guys turned green. An open mind on food came in handy when I had to go to China a lot on business trips.
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Old 01-01-2016, 10:15 AM   #6
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This was a favorite of our family going up in Iowa. Both parents were from Pennsylvania Dutch stock. We would butcher two hogs and one beef every year. Great memories.
Rich
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Old 01-01-2016, 10:22 AM   #7
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Hi: All... Why is it that these days all "Organ" meats are taboo? Alf
escape artist N.S. of Lake Erie
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Old 01-01-2016, 10:34 AM   #8
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Think how much these delicacies would cost if everyone loved them.
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Old 01-01-2016, 10:55 AM   #9
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Isn't that what goes into those hot dogs we were talking about last week?
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Old 01-01-2016, 10:58 AM   #10
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When I worked in the packing house for Wilson's, we would save and or make numerous cuts that never appeared in the local stores. Once in a while I worked in departments other than my "home" and boxed up products in custom boxes with grocery or market store printing on them. They were invariably headed for the east coast. One thing we never saw here was jowl bacon, the foreman always said it was too expensive to sell in the midwest. 90% of the true pork tenderloin was packed in 10 lb. boxes and shipped straight to Japan with all the writing on the box in French. We were all union Amalgamated meat packers and butcher workmen. Some of the best times in my life. Thought about it this morning as I cut up some ham for a bean soup this morning.
Dave
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