[angelo]

Originally Posted by NewPhin

The cool thing is that this attitude is coming back pretty hard core in contemporary culinary culture. With the "snout to tail" or "nose to tail" movement. Butchering, sausage making, and eating organs is all coming back into vogue.

http://www.boston.com/lifestyle/food...ig_these_days/

There's a cookbook out on it as well:
http://www.amazon.com/Whole-Beast-No.../dp/0060585366

This explains why nose-to-tail is "green."
http://planetgreen.discovery.com/foo...at-animal.html

For the past 5 years I have been practicing head to tail.

I make my own bacon, sausage and cured meats.

Head cheese when made right is fantastic.

Ang