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Home Cooking

Recipes for pork/pig heart

smprm | Apr 15, 201506:13 PM     17

Hi everyone - I recently joined a meat club at my local butcher's. Like a CSA, we get around 5lbs a month, whatever is in the case when we go in to pick up, meaning a very varied and interesting batch. The butcher's is big on nose-to-tail, and this month we got our first offal - pig's heart. I have a few ideas on what to do with it - I know it works well with fast, hot cooking - but would love to hear from anyone who has had success with cooking this cut!

My first instinct was some sort of stir fry - something hot and spicy, with lip-smacking flavours! But husband less keen on that idea. I also wondered about using it in a French-style salad - like a lyonnaise idea, something along the lines of how the French use gizzards.

But would love to hear your thoughts, and any advice as I take my first steps into the world of offal...

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