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Published 2014
A pig’s stomach, also known as hog’s maw, is convenient for stuffing and was used thus in classical Rome. Such dishes are still to be found in various parts of the world, with other parts of the pig often providing elements for the stuffing. A speciality of the Palatinate in Germany is stuffed pig’s stomach (Saumagen). Some say it is even better the second day when fried in slices. The Chinese also use pig’s stomach as meat, in stir-fries, and soups.