Living in Iowa, pork is practically a lifestyle. We are surrounded by rolling fields and lead the nation in pork production. If you walk into any local diner or backyard barbecue here, you will find spectacular pulled pork smoked over hickory, or a giant, crispy pork tenderloin sandwich that is three times larger than its bun.
Yet, for all the pork we produce, our daily menus only scratch the surface. The global culinary stage treats the pig like a canvas, using every single part from nose to tail.
Here is a guide to how the rest of the world cooks the parts we often miss out on in the Midwest.
The Head and Face
- Snout & Ears (Philippines): Cooked into Sisig, where the parts are boiled, grilled, chopped, and served sizzling with citrus and chili.
- Cheeks (Italy): Cured into Guanciale, the fatty, savory backbone of authentic Carbonara pasta.
- Head (France/UK): Cooked down into Brawn (or head cheese), a cold meat jelly seasoned with herbs and spices.
The Midsection and Organs
- Blood (United Kingdom/Ireland): Mixed with oatmeal and fat to create Black Pudding, a staple of the full breakfast.
- Belly (China): Braised slowly with soy sauce, sugar, and spices to make Hong Shao Rou (Red Braised Pork Belly).
- Chitterlings/Intestines (South Korea): Grilled over charcoal as Gopchang, a popular, chewy street food paired with drinks.
The Extremities
- Trotters/Feet (Germany): Boiled or roasted into Schweinshaxe, featuring crackling skin and tender meat.
- Tail (Puerto Rico): Stewed with sofrito, beans, and rice to add rich protein and thickness to the broth.
It is ironic that in the heart of pork country, our grocery aisles mostly feature chops, bacon, and ribs. Embracing these global cuts is not just about reducing food waste, it opens up a world of rich textures and deep flavors that modern American cooking sometimes forgets.
Next time you visit an international market, look past the tenderloin. You might just find your new favorite dish!
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