Although I enjoyed the pork crackling fest that it produced, I couldn't do it any longer after being once obliged to scrape out a particularly waxy pair.
All of the above, but not that keen on trotters, but nice for soup and dead against tripe. Brains in bread crumbs, and lambs sweetbreads in bread crumbs. Liver is great and the more marinated the betterer lambs, pigs and calves. Chitterlings I could do without but would smash a plate full if I was Hank Marvin , but in our shop we used to pickle most things including trotters, half heads, hands of pork, silversides, rolled brisket and rolled pork etc etc etc. Lambs brains used to come in plastic trays of six from the abattoir, Ozziedog,,,,,,,,,seems a tad gross now.
