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2. Chitterlings - Wikipedia

   en.wikipedia.org/wiki/Chitterlings

   Chitterlings (/ ˈ tʃ ɪ t (ər) l ɪ ŋ z /), sometimes spelled chitlins or chittlins, are the large intestines of domestic animals. They usually come from pigs, but are also made from cow, lamb, goose and goat.

3. Hog maw - Wikipedia

   en.wikipedia.org/wiki/Hog_maw

   Hog maw, sometimes called pig's stomach, Susquehanna turkey or Pennsylvania Dutch goose is a Pennsylvania Dutch dish. In the Pennsylvania German language, it is known as Seimaage [1] (sigh-maw-guh), originating from its German name Saumagen.

4. Andouille - Wikipedia

   en.wikipedia.org/wiki/Andouille

   In France, particularly Brittany and Normandy, [1] the traditional ingredients of andouille are primarily pig chitterlings, tripe, onions, wine, and seasoning. It is generally grey and has a distinctive odor. A similar, but unsmoked and smaller, sausage is called andouillette, literally "little andouille".

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6. Smithfield Foods - Wikipedia

   en.wikipedia.org/wiki/Smithfield_Foods

   Working in sales, he borrowed enough to buy a further eight-and-a-half percent of the shares, and in 1966 he became chairman and CEO. [ 20 ] [ 22 ] He told Virginia Living that the company was killing around 3,000 hogs a day when he took over, and 5,000 by the time he left in January 1970, while the number of employees rose from 800 to 1,400.

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8. Offal - Wikipedia

   en.wikipedia.org/wiki/Offal

   Just like in Argentina, and depending on the region, Colombian asado and picada involve many offal types, including chunchullo (chitterlings), chicken hearts, and bofe (beef lung). Pelanga is a dish from the departments of Cundinamarca and Boyaca that contains beef or pork snout ( jeta ), trachea, tongue, and ears.

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