In CityBeat‘s Food Issue, I wrote about traveling out to the far reaches of San Diego’s East County and the process of (and lessons learned from) killing, skinning and breaking down a pig. I concluded that:
We gave that pig no choice. In that cage, he was already meat. He just didn’t know it quite yet. He was born to be meat.
Given that reality, we owed it to him to make as little waste of his body as possible, to make use of every last bit of edible meat that we possibly could. Not just the fancy cuts—the celebrated ribs and the other parts with which we’re all familiar—but the entire pig, from snout to tail.
I began the use of some of those less fancied cuts the very next morning and started at the top: the brains. The recipe is a Spanish take on a Chris Cosentino original.
For the recipe see: http://www.sdcitybeat.com/sandiego/blog-1533-recipe-revuelto-of-brains-eggs.html