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.

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