"If you are going to kill the animal, it seems only polite to use the whole thing" says Fergus Henderson in his book "Nose to tail eating :The Whole Beast".
So here are some of the odd bits.
Pork bones are great for making stock.
The skeleton, head and tail of the fish- excellent for making stock. The frames usually come from salmon, but white...
Perfect for making stock, and adding flavor.
100% grass fed lamb organ meat.
Grass fed lamb kidney meat
Grass fed lamb heart meat
The feet of the pig. Excellent for soup and stew stock. Split and cut into 2" cubes.
Fried pig tails is a Southern delicacy, and a right of passage for anyone serious about eating (literally) "tail...
For the serious "tail to snout" chef, or for those of us who remember the movie "The Godfather", and...
For Connecticut customers only. Back fat is the hard fat that is under the skin of a pig, as opposed to the soft fat...
Pork jowl is similar to pork belly and can be used to make bacon.
The highest grade of lard. Leaf Lard has very little pork flavor, making it ideal for baking.
Clatter Ridge Farm Hocks, smoked by Noack's smoke house in Meriden, using their Nitrate/Nitrite free smoking...
Grassfed and Grass finished Beef Liver. Raised by Kindred Crossing in North Franklin, CT
Grassfed Beef soup bones for making bone broth and stock