Guest guest Posted December 6, 2004 Report Share Posted December 6, 2004 Anyone have a good source for chitlins? I'd like to make some andouilles, but without chitlins, that ain't happening. - Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 6, 2004 Report Share Posted December 6, 2004 Well, other than the grocery store down the road from me, no It's one of those things that is sold only where there is a demand. I don't know where you live, but if you live in a reasonably large sized city, look in stores close to neighborhoods populated by African Americans. --- In , Idol <Idol@c...> wrote: > Anyone have a good source for chitlins? I'd like to make some andouilles, > but without chitlins, that ain't happening. > > > > - Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 6, 2004 Report Share Posted December 6, 2004 Idol wrote: >>Anyone have a good source for chitlins? I'd like to make some andouilles, >>but without chitlins, that ain't happening. Cher (dear in Cajon), I live in Baton Rouge and this subject line caught my eye. Around here chitlins usually refers to the cut up, seasoned and deep fried intestines of hogs. I think you are seeking the fresh chitlins. Doubtful, but I have two grassfed farmers who butcher hogs. I can ask. How in the devil do you plan to get them transported to you? I am thinking they would have to be frozen and shipped with ice overnight or 2 day shipping. N'est pas? This would have to come from them fresh the day of slaughter. I know one of them won't be slaughtering until after deer season and the other, I'll have to check with. Connie Bernard http://www.PandoraPads.com Organic Cotton Feminine Pads, Tampons, Nursing Pads, Natural Progesterone Cream, and Children's Supplements. On-line Discount Voucher: aa242a223 Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 6, 2004 Report Share Posted December 6, 2004 >Doubtful, but I have two grassfed farmers who butcher hogs. I think they should eat some of the hogs too. Grassfed farmers get so skinny ... <G> Heidi [HJ] [HTG] Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 6, 2004 Report Share Posted December 6, 2004 Connie- >Around here chitlins usually refers to the cut up, seasoned and deep >fried intestines of hogs. I think you are seeking the fresh chitlins. Hmm, yes, definitely fresh, as I'm interested in them as an ingredient in andouilles. >Doubtful, but I have two grassfed farmers who butcher hogs. I can ask. How >in the devil do you plan to get them transported to you? I am thinking they >would have to be frozen and shipped with ice overnight or 2 day shipping. >N'est pas? They'd have to be, unfortunately, yes. If you could inquire, I'd be much obliged. - Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.