"type of pig farms in any given region: Almost all of the pig can be used as food. Preparations of pig parts into specialties include: sausage (and casings made from the intestines), bacon, gammon, ham, skin into pork scratchings, feet into trotters, head into a meat jelly called head cheese (brawn), and consumption of the liver, chitterlings and blood (blood pudding or black pudding). This is also, technically, the case for all other mammals, although the demand is not really there. Pigs are farmed in many countries, though the main consuming countries are in Asia, meaning there is a significant"
"Cockentrice Cockentrice is a dish consisting of a suckling pig's upper body sewn onto the bottom half of a capon or turkey. Alternately, the front end (head and torso) of the poultry is sewn to the rump of the piglet. The dish originates from the Middle Ages and at least one source attributes the Tudor dynasty of the Kingdom of England as its originator. Cockentrice, at times also spelled ""cockentryce"", is only one version of the dish's name. The original name was ""cokagrys"" or ""cotagres"", a portmanteau of ""cock"" and ""grys"", a suckling pig. Other spellings from the period include"
"""koketris"", ""cocagres"" and ""cokyntryche"". Cockentrice Cockentrice is a dish consisting of a suckling pig's upper body sewn onto the bottom half of a capon or turkey. Alternately, the front end (head and torso) of the poultry is sewn to the rump of the piglet. The dish originates from the Middle Ages and at least one source attributes the Tudor dynasty of the Kingdom of England as its originator. Cockentrice, at times also spelled ""cockentryce"", is only one version of the dish's name. The original name was ""cokagrys"" or ""cotagres"", a portmanteau of ""cock"" and ""grys"", a suckling pig. Other spellings"
"the pie"". Suet is an ingredient in several traditional English dishes. Dumplings made with flour, suet and seasonings and pearl barley may be cooked with casseroles and stews. Potatoes are served roasted, boiled, baked, mashed, and as chips; popular varieties in England including King Edward, Jersey Royal, Charlotte and Maris Piper. Typical English main courses include beefsteak (such as sirloin, rump, fillet, T-bone and rib eye), lamb shank, pork and lamb chops chicken and chips, gammon, egg and chips, steak and kidney pie and other variants of steak pie, chicken and mushroom pie, bacon and egg pie, shepherd's pie, cottage"
"wrapped in pig's caul fat. Only two offal based dishes are still routinely served nationwide at home and in restaurants and are available as pre-cooked package meals in supermarket chains: Steak and kidney pie (typically featuring veal or beef kidneys) is still widely known and enjoyed in Britain and Ireland as is liver (of lamb, calf, pig or cow) and onions served in a rich sauce (gravy). Brawn (the British English term for 'head cheese') is the collection of meat and tissue found on an animal's skull (typically a pig) that is cooked, chilled and set in gelatin. Another British"
"breakfast or dinner meal. In Romania they are known as """". The outer layer of a pig's skin, known as """", is usually served with salt and cut in thin slices of a few millimeters. Pork scratchings is the British name for deep-fried, salted, crunchy pork rind with fat produced separately from the meat. This is then eaten cold. Pork scratchings typically are heavy and hard, have a crispy layer of fat under the skin, and are flavored only with salt. The pig hair is usually removed by quickly burning the skin of the pig before it is cut into"
"as thin slices from a boiled calf’s head with the brains and tongue cut into strips, as well as slices of cold cooked bacon and lamb, and rounds of hard-boiled eggs. More recent recipes have limited the offal to tongue, and replaced the other proteins with stewing lamb, lean veal, sliced ham and bacon. The dish was featured by Terry Wogan during his television series ""The Great British Food Trip"" in 2015, when he sampled it at the Black Swan in Devizes. Devizes pie Devizes Pie is a dish closely associated with the town of Devizes, Wiltshire, England. It is"
"and Irish food is black pudding, consisting of congealed pig's blood with oatmeal made into sausage-like links with pig intestine as a casing, then boiled and usually fried on preparation. ""Luncheon tongue"" refers to reformed pork tongue pieces. ""Ox tongue"" made from pressed complete tongue, is more expensive. Both kinds of tongue are found in tinned form and in slices in supermarkets and local butchers. Home cooking and pressing of tongue has become less common over the last fifty years. Bleached tripe was a popular dish in Northern England (especially in South Lancashire) with many specialist tripe shops in industrial"
"organs are used in many traditional dishes, but the use of some of them is falling out of favor with the younger generations. Some traditional dishes are ""callos"" (cow tripe, very traditional in Madrid and Asturias), liver (often prepared with onion or with garlic and parsley, and also as breaded steaks), kidneys (often prepared with sherry or grilled), sheep's brains, ""criadillas"" (bull testicles), braised cow's tongue, pig's head and feet (in Catalonia; pig's feet are also traditionally eaten with snails), pork brains (part of the traditional 'tortilla sacromonte' in Granada), and pig's ears (mostly in Galicia). There are also many"
"This was in London. Commonly, a faggot consists of minced pork liver and heart, wrapped in bacon, with onion and breadcrumbs. Often, the faggot is cooked in a crock with gravy and served with peas and mashed potato. The mixture is shaped by hand into small balls, wrapped with caul fat (the omentum membrane from the pig's abdomen), and baked. Faggots may also be made with beef. Another variation of the faggot is pig's fry (testicles) wrapped in pig's caul: the pig's fry and boiled onions are minced (ground) together, then mixed with breadcrumbs or cold boiled potatoes, seasoned with"
"pig's head is first boiled to remove hairs and to tenderize it. Portions of it are then chopped and grilled or broiled. Finally, coarsely chopped onions are added and served on a sizzling plate. Variations of ""sisig"" may add any of the following: eggs, ox brains, ""chicharon"" (pork cracklings), pork or chicken liver, and mayonnaise. Recently, local chefs have experimented with ingredients other than pork such as chicken, squid, tuna, and tofu. The annual ""Sisig Festival"" (""Sadsaran Qng Angeles"") is held every year during December in Angeles City, Pampanga, celebrating the ""Kapampangan"" dish. It started in 2003 and was made"
"in many dishes. Trotters (also known as ""chispe""), tripe, and pig's ears are cooked in bean broths. Tripe is famously cooked in Porto, where one of the most traditional dishes is tripe in the fashion of Porto, ""tripas à moda do Porto"". Pig's ears are usually diced into squares of cartilage and fat and pickled, after which they are eaten as an appetizer or a snack. The cow's brain (""mioleira"") is also a delicacy, although consumption has decreased since the Creutzfeldt–Jakob outbreak. The blood of the pig is used to produce a form of black pudding known as ""farinhato"", which"
"Stuffed chine Stuffed chine is a traditional dish of salt pork filled with herbs, typically parsley, associated with the English county of Lincolnshire. The neck chine, a cut of a pig taken from between the shoulder blades, is preserved in brine. The meat is then deeply scored and lots of chopped parsley and other ingredients are stuffed into the cuts. The other ingredients are normally kept secret but an 1894 recipe from the ""Grantham Journal"" recommended, in addition to parsley, 'a little thyme, mint, pot marjoram, young cabbage leaves and lettuce'. The dish is simmered slowly, then served sliced cold,"
"England boiled dinner, which almost invariably contains a mixture of root vegetables along with boiled meat and cabbage. Corned beef and cabbage remains a popular food in some areas of the United States, and is often the dish of choice on St. Patrick's Day. On the island of Newfoundland, where the Irish and the English made up a large proportion of the founding settlers, this, and the similar English boiled beef gave rise to a boiled dinner featuring salted beef called Jiggs dinner. Bacon and cabbage Bacon and cabbage () is a dish traditionally associated with Ireland. The dish consists"
"Examples include crubeens/cruibín (pigs' trotters); pigs' tails; drisheen – a boiled blood sausage traditionally served with tripe; bodice – plain or salted pig ribs, cooked as a simple white stew, or as a salted bacon dish cooked with cabbage and turnip. In Cork, the word offal came to mean one specific dish – pig's backbone. Now illegal to use because of BSE, it was cooked either salted or as a white stew. The meat ingredients for Skirts and Kidneys can be bought generally in any pork butcher's shop. Skirts are the trimmings from the around the diaphragm. While the meat"
"that they would refuse to eat Jugged Hare if it were served at the house of a friend or a relative. Jugged rabbit (civet de lapin) is an alternative to Jugged Hare. It is considered a speciality of the cuisine of Martinique. Another jugged dish, also traditional in the United Kingdom, is jugged kippers, which is kippers (with the heads and tails removed) in a covered jug, cooked in boiling water. Recipe books recommend jugging kippers as one way of avoiding the strong smell that kippers have. Jugging Jugging is the process of stewing whole animals, mainly game or fish,"
"Lion's Head (food) Lion's Head () or stewed meatball is a dish from the Huaiyang cuisine of eastern China, consisting of large pork meatballs stewed with vegetables. There are two varieties: white (or plain), and red (红烧, cooked with soy sauce). The plain variety is usually stewed or steamed with napa cabbage. The red variety can be stewed with cabbage or cooked with bamboo shoots and tofu derivatives. The minced meat rich in fat is more likely to bring better texture, addition of chopped water chestnut also works. The name ""lion's head"", derives from the shape of the meatball which"
"Occasionally the top crust is dispensed with altogether in favour of a layer of cranberries sealed into place with aspic. Pork pie A pork pie is a traditional British meat pie, usually served cold. It consists of a filling of roughly chopped pork and pork fat, surrounded by a layer of jellied pork stock in a hot water crust pastry. It is normally eaten as a snack or with a salad. Modern pork pies are a direct descendant of the raised meat pies of medieval cuisine, which used a dense hot water crust pastry as a simple means of preserving"
"as ales and stouts. This dish is also prepared by Rick Stein using Guinness beer. Steak and oyster pie Steak and oyster pie, also known as beef and oyster pie is a traditional Victorian English dish. It is also known in Australia and New Zealand. In Ireland, it has been prepared by the Ballymaloe House, and as a classic dish of the Ballymaloe Cookery School. In the United States, it's a regional dish of Norfolk, Virginia. There, neck, flank, round, or rump may be used. It is prepared in a Dutch oven, where it is slow-cooked until gelatinous. Steak and"
"Pork pie A pork pie is a traditional British meat pie, usually served cold. It consists of a filling of roughly chopped pork and pork fat, surrounded by a layer of jellied pork stock in a hot water crust pastry. It is normally eaten as a snack or with a salad. Modern pork pies are a direct descendant of the raised meat pies of medieval cuisine, which used a dense hot water crust pastry as a simple means of preserving the filling. In France the same recipes gave rise to the modern ""Pâté en croute"". Many medieval meat pie recipes"
"semblance of human hair. Both variants can be traced back to a Moorish-Spanish dish called Rās maimūn. Teste de Turke Teste de Turke (translated as ""Turks head"") is a dish of medieval cuisine, which had its origin according to today's knowledge in the Arab area. Through the cultural exchange after the Norman conquest of Sicily, which was formerly under Arab influence, this dish also reached England and France, where similar to Poume d'oranges, it appeared in various medieval Anglo-Norman manuscripts. Several forms of preparation existed for the dish. Outside of the fasting period, it was made from pork and chicken."
"to support such a theory so far. This type is deemed to be the traditional one, its ingredients and procedure changed a little from the dish which mentioned above. Lion's Head (food) Lion's Head () or stewed meatball is a dish from the Huaiyang cuisine of eastern China, consisting of large pork meatballs stewed with vegetables. There are two varieties: white (or plain), and red (红烧, cooked with soy sauce). The plain variety is usually stewed or steamed with napa cabbage. The red variety can be stewed with cabbage or cooked with bamboo shoots and tofu derivatives. The minced meat"
"on the King's house. Pease pudding Pease pudding, also known as pease pottage or pease porridge, is a savoury pudding dish made of boiled legumes, typically split yellow or Carlin peas, with water, salt, and spices, and often cooked with a bacon or ham joint. A common dish in the North East of England, it is consumed to a lesser extent in the rest of Britain, as well as in Newfoundland, Canada. Pease pudding is typically thick, somewhat similar in texture to (but perhaps a little more solid than) hummus, and is light yellow in colour, with a mild taste."
"common menu items. In medieval times, ""humble pie"" (originally, ""Umble pie"") made from animal innards (especially deer) was a peasant food and is the source of the commonly used idiom ""eating humble pie"", although it has lost its original meaning as meat pies made from offal are no longer referred to by this name. The traditional Scottish haggis consists of sheep stomach stuffed with a boiled mix of liver, heart, lungs, rolled oats and other ingredients. In the English Midlands and South Wales, faggots are made from ground or minced pig offal (mainly liver and cheek), bread, herbs and onion"
"to avoid overcooking. Common condiments include horseradish, mustard, and cider vinegar. New England boiled dinner New England boiled dinner is the basis of a traditional New England meal, consisting of corned beef or a smoked ""picnic ham"" shoulder, with cabbage and added vegetable items, often including potato, rutabaga, parsnip, carrot, white turnip, and onion. With a beef roast, this meal is often known simply as corned beef and cabbage. A similar Newfoundland dish is called a Jiggs dinner. New England boiled dinner is a traditional meal on St. Patrick's Day. Ireland produced a significant amount of the corned beef in"
"scene as well. Pennsylvania Dutch foods are very popular. Most of the diners in the Lehigh Valley area still exhibit a strong Pennsylvania Dutch influence in their menus. Scrapple is a pudding formed of pork scraps and cornmeal, served sliced and fried. Liver pudding is made out of pig liver and head parts, mostly leftovers from the animal. Head cheese is parts of the head of a pig or calf that are made into a gelatin and mixed with vegetables. A variant is souse, made from pig's feet and pickled with vinegar. Chow-chow is a mixture of pickled vegetables made"
"saddle of lamb, with mint sauce or redcurrant jelly; pork, typically leg, shoulder or loin of pork, with crackling and apple sauce; honey-glazed gammon with cloves and parsley sauce; and poultry, such as chicken, duck (e.g. Aylesbury duck) and goose. Consumption of chicken increased from the 1950s when the introduction of poultry factories, pioneered in England by JB Eastwood Ltd. owned by Sir John Eastwood, significantly reduced the price. An English Christmas dinner traditionally consists of roast turkey, cranberry sauce, bread sauce, stuffing, gravy, pigs in blankets, roast potatoes, chestnuts, Brussels sprouts and other vegetables. It is sometimes accompanied by"
"and European cuisines. However, they are less common in Muslim majority countries as the result of Islamic dietary law which forbids the consumption of pork. In these countries, cow's trotters are a popular halal alternative. Pig's trotters A pig's trotter, also known as a pettitoe, is the culinary term used to refer to the foot of a pig. The cuts are used in various dishes around the world, and experienced a resurgence in the late 2000s. Before sale, the trotters are cleaned and typically have the hairs pulled with a hot tank and beaters. They are often used in cooking"
"the pig, including snout, intestines, ears, and innards. The dish ""sisig"" from Pampanga is traditionally made from the skin on a pig's head, and it also includes the ears and brain. The dish ""dinakdakan"" from the Ilocos Region also includes the same pig parts, while ""warek-warek"", also from the same region, uses pig innards. ""Dinuguan"" is a particular type of blood-stew (depending on region) made using pig intestines, pork meat and sometimes ears and cheeks usually with a vinegar base, and green chili peppers. Pig's blood is also a main ingredient of ""pinuneg"", a blood sausage made in the Cordilleras."
"Dripping Dripping, also known usually as beef dripping or, more rarely, as pork dripping, is an animal fat produced from the fatty or otherwise unusable parts of cow or pig carcasses. It is similar to lard, tallow and schmaltz. It is used for cooking, especially in British cuisine, significantly so in the Midlands and Northern England, though towards the end of the 20th century dripping fell out of favour due to it being regarded as less healthy than vegetable oils such as olive or sunflower. Traditionally fish and chips were fried in beef dripping, and while this practice does continue"
"said that the word had been ""misinterpreted."" Faggot (food) Faggots are meatballs made from minced off-cuts and offal, especially pork (traditionally pig's heart, liver, and fatty belly meat or bacon) together with herbs for flavouring and sometimes added bread crumbs. It is a traditional dish in the United Kingdom, especially South and Mid Wales and the English Midlands. Faggots originated as a traditional cheap food consumed by ordinary country people in Western England, particularly west Wiltshire and the West Midlands. Their popularity spread from there, especially to South Wales in the mid-nineteenth century, when many agricultural workers left the land"
"Träipen Träipen, sometimes treipen, is the Luxembourg variant of black pudding. The sausages are traditionally prepared from a hog's head (or offal and any other scraps of pork), fat, rind and blood. Other ingredients may include green cabbage, onions, honey and spices such as caraway. There are many variants to local recipes for its preparation but basically the meat and rind are boiled with salt, then minced and mixed with finely ground green cabbage. Fresh blood is added together with breadcrumbs and the mixture is put into intestine casings. The sausages are then boiled for 15 minutes in a large"
"pouring rich stock into the pudding ten minutes before serving. In the slang of the British Armed Forces and some parts of North West England, the puddings are called ""babies' heads"". Steak and kidney pudding Steak and kidney pudding is a savoury pudding made by enclosing diced beef steak and lamb's or pig's kidney pieces in gravy in a suet pastry. An early mention of Steak and Kidney Pudding appears in ""Bell’s New Weekly Messenger"" on 11 August 1839 when the writer says: Hardbake, brandy-balls, and syllabubs have given way to “baked-tates” and “trotters;"" and the olden piemen are set"