What I'm snacking on #2

Everyone knows that the pig in its entirety is completely edible. So here we go. If you're squeamish (which you shouldn’t be as there are no blood and bogey to see), be off then! I believe the snout is the cheapest part of the pig, less so than the bollocks.This snout came from a pedigree Middle White porker, I paid 89p for it from a very posh butcher in Mayfair. There’s no recipe to speak of, I just steam it slowly for an hour and a half with the rice cooker and eat it with a dipping bowl of sweet dark rice vinegar (it helps with reducing boar taint). That’s it, très simple.
It’s pure snacking fodder, doesn’t taste of much, I think it must be the texture that appeals to me. If you imagine unctuous thick skin, you’re nearly there.

NB Oh there’s one downside, it took me at least two hours to clean the snout. If you’re serious about eating this part of the pig, go and invest in some nose trimmers, you’ll thank me for that.

S
N
O
U
T
S
N
O
U
T
S
N
O
U
T
S
N
O
U
T
S
N
O
U
T
S
N
O
U
T
S
N
O
U
T
S
N
O
U
T
S
N
O
U
T
S
N
O
U
T
S
N
O
U
T
S
N
O
U

T

SSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSS

NNNNNNNNNNNNNNNNNNNNN

OOOOOOOOOOOOOOOOOOO
UUUUUUUUUUUUUUU
TTTTTTTTTTTTTTT
SSSSSSSSSSSSSSS
NNNNNNNNN
OOOOOO
UUU
TI'm still very much a child at heart