Word: pigging
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...ASDA, Britain's second largest supermarket chain and a subsidiary of Wal-Mart, offal sales were up 20% last month compared to November 2007. Sainsbury's, the country's third largest supermarket chain, is selling 48% more pig livers, 22% more chicken livers and 8% more pig kidneys than it was last year. Overall, sales of offal in the U.K. are expected to reach more than $62 million this year, according to industry analysts Mintel...
...Hugh Fearnley-Whittingstall, the author of several cookbooks and host of the River Cottage series on British television, also touts offal as an alternative to prime cuts. Recent episodes of the show included footage of a whole pig being butchered, with Fearnley-Whittingstall demonstrating how to cook every piece of the animal, a practice he encourages...
...example, was. Some of the poems were about celebrities Like fans’ odes to Batman and Miley and Britney. In the field of bad poetry Randall Johnson’s name is big: He’s the proud author of “You Raped My Pig.” John Galligan, one of the event’s co-curators; Said there were two types bad enough to be read in theaters. One type, he said, toward ambitious themes crept, But was “crippled by the fact that the execution was so technically inept...
...jarring to see where a drug like heparin begins. Liu Jing, a cheerful 36-year-old, is stomping around in pig poop and mud in knee-high boots. He is a farmer in Jiangsu province, north of Shanghai, where providing the raw ingredients for heparin is a big business. Liu's farm produces a key source of heparin: pig intestines. (Heparin is derived from the mucous membranes in the intestines.) Nearly half the world's pigs are in China, so companies like SPL have set up shop. In SPL's case, it first began buying raw heparin in 1996, established...
...more rarified pieces of the pig: "Pressed head of pig doesn't sound that tempting. All I can say is give Manolo a call, he might persuade you otherwise. After the cachucha is simmered until soft, the bones are removed. The two half-head pieces are then crammed into a steel press about half the size of a shoe box, and pressure is applied until all the squeal's gone out of it...I don't count them, but there's a real cacophony of flavors, from the familiar sweetness of boiled ham to the earthy notes of the skin...