There’s a saying that everything but the squeal was used in the early days of pig butchering.
And there is some truth to that, as frugal and careful butchers kept not only the feet, but some innards, including brains, intestines that could be cleaned and used as sausage casings, and the stomach, more commonly known as hog maw.
Source: Hog maw: Waste not, want not | Food | heraldmailmedia.com
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Hogmaw is a dish with ancient origins in southwest Germany and Alsace that was brought over with the 18th century German immigrants ...
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Pennsylvania Dutch goes gourmet with classy makeovers by high-end chefs
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How to make Hogmaw (G’fillte Seimawe)
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