Let me explain. Kica is difficult to feed. She’s ultra fussy but I think she deserves a bit of spoiling after her awful life cowering in a horrible dog pound in Serbia. She had distemper and gum infections that weren’t treated so has lost most of her teeth. She still has a fistula between her nasal and oral cavities which cause her to snort and sneeze from time to time but after three operations since being rescued they still haven’t closed. She has learned to live with it.
It’s been impossible to find a dogfood that she likes and the amount of tinned food I’ve thrown away doesn’t bear thinking about. Jay and CC brought back some different makes the last time they went to England and she took a fancy to Butcher’s dog food but we can’t get that here.
So I asked Jay to look for cheap cuts of meat that I could cook for her and mix with dog biscuits softened in the cooking juice. Bingo! She loved it.
Now pork is the most common (and least expensive) meat in our area but I was surprised when he brought back pig’s tongue, throat and tail all found on the ordinary meat counter. Only once has he found some beef marked for animals.
Do people really eat these parts of a pig? I’ve eaten lanque de boeuf so I suppose langue de porc isn’t so far removed and, sure enough, there were plenty of recipes to be found on Google France. .I’ve also eaten gesiers (birds’ gizzards) but eating pig’s throat doesn’t sound very tasty. However, there were also recipes for this online.
But pig’s tail! How would you eat that?? The package said it would need 45 minutes in a pressure cooker or three and a half hours in a saucepan. Kica’s supper is on the stove now but there are recipes for pig’s tail wiith chick peas or lentils and various herbs if ever I should dare serve it up to the family. . . . . . . . .