Pig ears are widely consumed in numerous cuisines around the world, including Chinese, Bulgarian, Spanish, Thai, and Southern US. Most often, it is boiled or stewed, and then pan fried, grilled, or roasted. Pig ears are mostly cartilage, which has a mild flavor and gelatinous texture. They are also commonly used as dog treats. To make your own, simply slice the ears into sections appropriate for your dog, lightly coat the pieces with vegetable oil, and then bake them in the oven at the lowest temperature for 6-10 hours.
Our pigs are raised on pasture all summer, without hormones or antibiotics. We buy in a small herd of piglets each May that is made up of a mix of heritage breeds, including Tamworth and Old Spot. We feed our pigs non-GMO grain, but being raised outside means they also forage for tubers, roots, berries, grubs, and more. From May to November, we rotate the pigs into new paddocks, allowing them to explore and express their natural rooting behaviors, while also fertilizing those areas with manure.