Also known as: Chitlins, Chittlins, Pork Intestines, Trimmings, Offal
According to the United States Department of Agriculture (USDA) the term "pork" refers to the meat from hogs or domestic swine. The term "pig" refers to immature hogs. Pork is produced from young pigs, generally 6 to 7 months old that weigh between 175 and 240 pounds. The majority of a hog is cured and prepared into ham, bacon and sausage. The term "fresh pork" refers to uncured meat.
According to the USDA all fresh meat may be listed as natural. However, any products labeled as such cannon contain artificial flavor, flavoring, coloring ingredient, chemical preservative or any artificial or synthetic ingredient. Products listed as "natural" should have a definition of what "natural" translates to in that circumstance.
Hormones are not used in the raising of pigs.
Although pigs may have been introduced to antibiotics to prevent or treat disease. The animal must go through a "withdrawal" process until there is no antibiotic residue still in its system. This animal must pass through this withdrawal system before it is slaughtered. Tests by inspectors are randomly done to monitor and regulate use of antibiotics in pork products.
Pork offal consists of the internal parts of the pig such as organ meats, entrails, tongue as well as the ears, etc. The origin is said to come from the words "off" + "fall", referring to the parts that fall off the butcher's table. Offal dishes began as "peasant" dishes that demonstrate the frugal approach to cooking and how every part of the animal was to be used, if possible.
Chitterlings (sometimes spelled phonetically or as pronounced: chitlins or chittlins) are the intestines, particularly the large intestines of a pig. They originated as a main source of food for slaves. Slave owners would butcher a hog and leave the undesirable parts for the slaves to eat. Chitterlings then became known as "soul food" because it is good for the soul and because slave women put their hearts and souls into the meals they made for their families.
Today chitterlings are eaten in most parts of the world and are still a favorite in the southern United States. Traditionally a holiday dish, they are now prepared year round. Approximately 10- to 15-feet long and 2-inches in diameter, chitterlings are tubular when harvested. After processing, chitterlings are sold in approximately 12-inch long pieces. They are prepared by boiling for a long time in water seasoned with spices.
Substitutes: Pork Stomach (tripe), Beef, Veal or Lamb Offal
Pork chitterlings are a good source of protein. Protein helps the immune system operate at optimal levels and aids in the production and maintenance of muscle. A 3 oz. serving of chitterlings provides 10.6 g of protein. Chitterlings are also high in selenium and zinc. Selenium helps with thyroid function and keeps the immune system healthy. Zinc aids in wound healing and metabolizing carbohydrates.