Right now I am in Minnesota while Ethan is at home with the 2 older kids. I stole away to help some dear friends who are getting ready to adopt 2 girls from Ethiopia. Since I have a couple free minutes, I thought I would throw out a question.
Yesterday I had the pleasure of talking with a customer who purchased some of our pork, who also happens to be a chef. He was interested in having us save pork shanks and hoofs. Although we have had requests to save jowls and lard, this is a new request for us. So my question is . . . do any of you cook with any out of the ordinary pig parts - things that you wouldn't see at your typical meat counter? If you do, how do you prepare them?
I look forward to hearing responses, and hopefully I can toss up some pictures once I get back home. (We are in the process of setting up a new computer since our home one has pretty much officially died after months of squeezing every last bit of life out.)