Tongue, Ears, Snout, Feet, Hams And Tail

All these different pieces can be cooked alone, or with vegetables without any special preparation being necessary. Very often they are put for some days in a brine. The tongue, ears and snout are used also for head cheese, collared brawn, etc. The tongue can also be used for converting into savory tongue.

Pigs Feet

The handling of which, so as to produce a profitable return requires scientific method and absolute cleanliness. The feet should be used fresh as cut from the pig. The front feet are always used first as they are the best for turning into edible delicacies, and the hind feet contain more bone. The toes are pulled off and the hair clean shaved; the feet should then be well washed and scraped, taking care not to cut them, as this causes them to break when cooking; after cleaning, fresh water should be kept running on them until they are to be cooked. The constantly changing of the water removes the blood and makes them more inviting and whiter when cooked.

Skin

The skin of the pig can be easily tanned. It furnishes a leather superior to that of the ox. It forms an important element in the making of jellies. Skin left on salt meat preserves it from the ravages of insects, and from the effects produced by the air.

Blood

The blood of the pig is very valuable for the manufacture of blood puddings. It is used in cooking to thicken sauces; and it clarifies jellies and gives them a beautiful golden tint.

Hair

The hair or bristles are used extensively in brush making. The bristles on the back serve as needles for hand sewn boot and shoe manufacturers.

Hoofs

Pulverized hoofs make a very rich manure. They are also used in the manufacture of glue and Prussian blue.

Bones

The bones are used in the making of soups and jellies. After being cooked they may be pulverised and used for manure.

Bladders

The bladders after being well washed, blown and dried, are used for wrapping round sausages, and for filling with lard, also for hermetically sealing pots of preserves.

Gall

The liquid contained in the gall bladder is very good for taking out grease stains without taking out the color of even the most delicate stuffs. Hence the products of the pig are, taken together, of immense value.

Fore Hams Or California Shoulders

Trim the shoulders, cut them round, put through the dry process (as above) for three days, then through the wet process for ten days, take out of the brine, wash, scrub, dry, smoke, and finish like ordinary hams.

Pickling Of Ox Tongues

Cut away the dead flesh, the gristle, and the fat which is found at the root. Make on each side of the root slight incisions to facilitate the salting. Wash the tongues in running water, brushing them well, dry with a cloth, rub them with saltpetre, then with a mixture of 9 parts salt and 1 part sugar, and put them in a good brine for 12 days. Ox tongues, like those of pigs, calves and sheep, have on their thick side a slimy liquid, which easily taints the brine. This is why it is important to well wash and dry them before putting into the brine. For the same reason tongues should always be pickled alone in a special brine tub in which only the necessary quantity of brine should be put.

Pigs Head Stuffed

More often called "Boars Head (glazed)". Select a perfect head with good ears; the head must be cut off full, that is with two or three joints of the neck bone left on; carefully bone it; the head is then well washed in cold water to remove all blood, and put into a spiced pickle for six days; it is then well washed and stuffed tightly with pork sausage meat, a piece of rind being stitched on Back of head to keep the stuffing in. The head is then placed on a thin board and another piece placed alongside each cheek and tied in position to keep head in shape; the whole is now tied up in a cloth, and cooked gently, so as not to break the ears, but long enough to cook thoroughly; allow to cool, taking care to place in position, so that it cools to a good shape with ears erect; when cool insert glass eyes, and, if available, a pair of tusks, then glaze and decorate.