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Great! The mystery solved. Stan always asked that question in China: What do they DO with the actual MEAT? Why do we just get pieces of small body parts?
Now you know!
Terry Prachett once said something like, "You know if a cuisine focuses on gross parts of a pig, it's because someone stronger took the good parts." The snouts, ears, etc might be a legacy of times when men with big horses and swords took all the tasty bits...
I'm french and used to live in Lyon, and I agree ahahBut you're right: this is not the same everywhere in France ;)
Yeah I used to live in Lyon as well. You know who LOVED the pig's feet? My Chinese friend!
Taiwanese too -, this definitely sounds like my kind of menu! :D