You can serve these pig's ears as-is, or add them to salads as you would lardons and other porky treats. Though salt and pepper would suffice as seasonings, I vary mine every time with whatever I have in the pantry—sweet smoked paprika, roasted and ground Sichuan peppercorn, various curry powders, Old Bay. More

adapted from Beyond Nose to Tail by Fergus Henderson and Justin Piers Gellatly... More

Pigs' ear pizza. The name struck me well before the actual conception of the dish. I liked the way the syllables went together, as if there could be nothing more natural in the world than a pizza topped with ears. For a while I dreamed about making the pie, but I waited until there was confluence of dough, mozzarella, and confited pigs' ears in my kitchen to begin the project in earnest. More

"Stewing the pig's ears affords a precious by-product: a pot of flavorful stock." [Photographs: Chichi Wang] More Nasty Bits Duck Tongue » Dashi-Simmered Eel » All Nasty Bits recipes » The Fergus Henderson meal I shared with the serious eats... More