I haven't thrown up my lunch yet, so I will post now...LOL.
On the farm, my father liked:
- blood sausage What Is Blood Sausage?
- head cheeze Head cheese - Wikipedia, the free encyclopedia
- minced meat pie
- turkey heart
- grizzle running through a steak or a beef roast
- roasted pig tails How To Cook Pig Tails | Serious Eats
- roasted turkey necks Roast Some Turkey Necks for Awesome Stock - Home Ec 101
As kids, Dad (German) always ate our meat fat, until the family got a farm dog.
Blood sausages are links of pork or other meats mixed with blood, which gives them their distinctive dark color. This type of sausage is made in countries all over the world and goes by names such as blutwurst in Germany, boudin noir in France and morcilla in Spain. In the southern United States, these spicy sausages are popular and can be found at many restaurants and roadside stands. Blood sausage has been made for thousands of years and was even written about by the ancient Greek poet Homer.
Rich Flavor -This type of sausage is distasteful to some consumers because of the blood content, which is perceived as unpleasant or offensive. When made properly, however, blood sausage should not have the metallic taste that many people link with blood. Instead, it has a rich and complex flavor that many people consider to be delicious alone or as a complement to soups, stews and other dishes.
Head cheese (AmE), or brawn (BrE), is a cold cut that originated in Europe. A version pickled with vinegar is known as souse. Head cheese is not a cheese but a terrine or meat jelly made with flesh from the head of a calf or pig (sometimes a sheep or cow), and often set in aspic. Which parts of the head are used can vary, but the brain, eyes, and ears are usually removed. The tongue, and sometimes even the feet and heart, may be included.
Head cheese may be flavored with onion, black pepper, allspice, bay leaf, salt, and vinegar. It is usually eaten cold or at room temperature as a luncheon meat. It can also be made from quality trimmings from pork and veal, adding gelatin to the stock as a binder.
Historically, meat jellies were made of the cleaned (all organs removed) head of the animal, which was simmered to produce stock, a peasant food made since the Middle Ages. When cooled, the stock congeals because of the natural gelatin found in the skull. The aspic may need additional gelatin, or more often, reduction to set properly.