It is the brain that concerns me more than any of the other options. What with prions and all that.

>Some of the dishes we make, and some of the traditional ones that we never make but are a common dish in gourmet restaurants back home would probably make someone used to a different cuisine want to throw up. Consider:
>
>- aspic made of pig's feet and ears
>- guts fried on coals
>- liver sausage which also includes all the meat taken off a pig's head, stuffed into the wide guts
>- fried pork brains
>- turkey neck soup (and the meat is eaten too as a separate dish)
>- potatoes or corn fried in the ashes
>- bread baked on ground, under a pewter lid covered with hot coals
>- whole chicken (just gutted, but with feathers on) rolled in clay and baked in fire until clay makes brick (OK, this one I heard from a railroad man, they baked it in an old steamer locomotive 50 years ago)
>- breaded bread (well, not actually breaded, there's no breadcrumbs in the cover, just eggs and flour)
>- fried pork's blood
>- blood sausage