The Underscore Archives

2008/7/18 Tim Beadle <tim.beadle at gmail.com>:

> On Fri, Jul 18, 2008 at 10:00 AM, James Fidell <james at cloud9.co.uk> wrote:
> > I have it, but if you want to cook some of the food yourself it can be
> > tough to source the meat.  As far as I'm aware slaughterhouses don't
> > normally supply the offal to butchers, for instance, other than the
> > kidneys which are left on the carcass and probably three days old before
> > they even arrive at the shop (and they're often sliced open by the
> > inspector at the abbatoir even then).  Pigs livers used to be considered
> > unfit for human consumption as they contained siginificant amounts of
> > copper from the growth promoters in their feed.  Fortunately they're now
> > banned.
> >
> > I specifically have to ask to keep the trotters, head, tongue and other
> > offal from our pigs when they go to slaughter.  Oddly, food hygiene law
> > doesn't allow the head to be supplied with the tongue in place, though
> > it can be removed and supplied separately.
>
> Did you see "A cook's tour of Spain" [1]


No, thanks for the tip!