Saturday, April 9, 2011

Delicious Pig Heart

Brined in salt water, a little balsamic vinegar, and its own lifeblood, the forcibly removed heart of Shovelhead the Pig cooked nicely with a little olive oil, salt, and pepper and made a chewy but tender addition to a dinner of sauteed onions and peppers and a pile of seasoned french fries with mayonnaise.

It's fun that you can use these in people.

No comments:

Post a Comment