French flatbread with chicken offal, beef mince, cherry tomatoes, lemon, and lots of herbs and spices. Savory and satisfying.

Nose-to-tail eating at its finest with this simple, savoury, herbed beef meatball recipe stuffed with morsels of lamb or veal brain.

Learn to LOVE eating liver with Swiss Chard & Liver Caillettes!

Pork Cheek Ragu – A cheaper cut of meat packed with flavor and becomes meltingly tender morsels of delicious.

Nose to Tail Roasted Carrots with Carrot Top Pesto: A brilliant and delicious way to use up the fresh green carrot tops!

Grilled Beef Heart has a taste and texture that are surprisingly similar to that of a good grilled steak. Dare try it, bet you’ll love it!

Pickled Beef Tongue is kind of like a cross between smoked ham and corned beef. Melt-in-your-mouth tender and deliciously tasty.

Homemade Spicy Pickled Pig Feet…Surprisingly delicious “pickle action” for charcuterie platters, salads, tostadas and burgers.

Think pork belly with wings…BBQ Turkey Tails. Unctuous meaty nuggets smothered in hoisin sesame glaze.

Afraid of head cheese? Don’t be. Deep-frying makes it easy to love.

Roasted Bone Marrow with Parsley Preserved Lemon Salad

Queso de Puerco…or Quesos de Cabeza. Translate…Head Cheese with Mexican flavors for the adventurous party platter.

A subtle introduction to the “nose to tail” concept. Asian Style Pig Ear and Pork Terrine.