Paddock To Plate

Nose-to-Tail Cooking

Nose-to-Tail is a concept that aims to ensure that nothing of the beast goes to waste. Learn more about this special way of cooking.

Whilst it is nothing new to many Asian countries, in recent years it has really gained traction in the Western world and has the potential to take the global restaurant scene by storm.

The concept centres on a notion that consumers are too reliant on the main or ‘primal’ cuts of meat to the detriment of the less popular ‘secondary’ cuts, many of which are wasted during the slaughtering process. Such waste is deemed to be unethical and disrespectful to the animal whose life has been taken for us to consume it.

Many who advocate this concept believe that consumers have drifted too far away from their food supply and become desensitised to exactly what they are eating because the way it is presented in no way resembles the animal from which it originated.

Here are some examples of how you can use every part of a pig:

Head - Can be roasted whole, Terrine

Tongue - Slow cooked, poached

Cheek - Braised, slow cook

Ears - boiled, deep fried

Brain - Poached and fried

Snout - Smoked, Soup, crumbed and fried

Blood - Made into blood pudding

Heart - Sautéed, slow cooked

Liver - Made into pate, fried

Tripe - Stewed, steamed

Intestines - Fried, stewed

Lungs - Fried, stewed

Trotter - Braised, roasted

Tail - Deep fried, roasted

Bones - Boiled down to make stock

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