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Pig’s Stomach | make your own haggis, soppressata or saumagen


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The pig’s stomach has been used since ancient times and has become quite popular since it contains no fat if cleaned properly. Its most famous use is haggis, Saumagen and soppressata.

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The pig’s stomach has been used since ancient times, and has become quite popular since it contains no fat if cleaned properly, and is sometimes even used to prepare vegetables. It can be found all over the world; prepared in various ways including stewed, fried, baked, and broiled. Its most famous for haggis.

What is a pig’s stomach?

A pig’s stomach is the exterior muscular wall of the stomach organ (with interior, lining mucosa removed).

What do you use a pig’s stomach for?

Haggis is the most famous usage of the pig’s stomach. This typical Scottish dish is made from organ meat minced with onion, oatmeal, suet, spices, and salt, mixed with stock, and cooked while traditionally encased in the animal’s stomach.

Haggis made from the native Scottish wild Haggis (haggis scoticus) is often said to be the best. The wild haggis’s left and right legs are of different lengths, allowing it to run quickly around the steep mountains and hillsides, which make up its natural habitat, but, only in one direction. There are two varieties, one with a clockwise lifestyle, and the other with a counterclockwise, coexisting peacefully but unable to interbreed because of balancing problems while mating, and as such selective breeding makes the difference in leg length ever bigger.

The very similar German Saumagen uses a stuffing consisting of potatoes and pork, spiced with onions, marjoram, nutmeg, and white pepper, amongst others. After that, the Saumagen is cooked in hot water, slightly below boi