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The first thing Mary told me she ate was something called âhog maw.â âUmmmâ¦.hog what?â I said to Mary. According to Wikipedia: âHog maw is made from a cleaned pigâs stomach, traditionally stuffed with cubed potatoes, sausage, cabbage, onions, and spices. Hog maw is traditionally boiled in a large pot covered in water, not unlike Scottish haggis, but hog maw can also be baked or broiled until browned or split, then it is drizzled with butter before serving. It is usually served either hot on a platter cut into slices or cold as a sandwich.
Bacon made from the meat on the back of the pig is referred to as back rashers and is part of traditional British and Irish breakfasts. Bacon and ham are both cuts of meat taken from a pig (pork). The difference lies in what parts of the pig the cuts are from, and how the meat is cured. Bacon is cured in brine or in a dry packing containing large amounts of salt, smoked, boiled or dried in cold air. All ham is taken either from thigh or rump and varies only in the curing process according to different countries.