In a world of costly prime cuts-stately crown roasts, plump pork chops, and
regal racks of lamb-it’s easy to forget about (and steer clear of) the more economical,
but less lovable parts of the beast-bellies,brains, cheeks, combs, gizzards, hearts, hocks,
kidneys, lungs, marrow, necks, shanks, spleens, tongues,trotters, and, oh yes, testicles.
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