Chuck H - correct that the FDA has rules about labelling; however, AFIK they relate to pyrolignious acid flavors and use of the word "True" - label can say "smoked bacon" but cannot say "True smoked bacon";
John D - Yes, I have enjoyed chitlins, a friend in Duke treated me to some on a visit there. However, ingredients are not the same as those of a salmis. In France the nearest to chitlins is the andouillette, best ones come from Chablis. In Ireland there is no real equivalent, although white pudding has similar ingredients. I also love our black pudding, for which Sneem in Kerry is (justly) famous.
Km.
To quote James Joyce:
Would you like a bite of something? None of your damned lawdeedaw airs here. The rich of a rasher fried with a herring. Sure? So much the better.
