Virtually every part of the pig can be utilized-don't limit yourself to the obvious! We've provided a few
options for you to use your pig to its maximum advantage.
The head and feet of the pig do not necessarily have to be discarded. They can be used with the other leftover
scraps of meat to make headcheese. Cook the meat until it is falling off the bones; separate the meat from the bones and cartilage; chop.
Flavor meat with sage and season with salt and pepper. Using some of the strained cooking liquid, which is very gelatinous, press into a mold
and chill. This type of meat loaf is usually served cold.
The skin of the pig does not have to be tossed either. Some ethnic communities have specific uses for this
outside layer. One way is to make Fried Pork Rinds. This is done easily by frying the skin in a pan, either on the stove or
directly over the hot coals of your grill. The natural juices and fat from the pig will provide enough moisture; no additional
oil is necessary. Another use for pork skin is to use it as a "flavor" ingredient for cooking. Add pieces of skin to soup or to a
pot of beans to give them a smoky flavor. The skin can be used anywhere that you would use bacon or ham as a flavor enhancer.