Pork Lungs

Pork lungs are considered by some to be a delicacy, and have been enjoyed around the world for centuries. But what exactly are they? How are they created? And how do they travel from the farm to our dinner plate? In this blog post, we’ll take a detailed look at the journey of pork lungs from birth to plate.

The Anatomy Of A Pig Lung

Pigs have two lungs, each made up of several lobes. Each lobe is divided into small air sacs, through which air flows to provide the swimming pigs with much needed oxygen. The air sacs are filled with highly moist and spongy tissue and are covered with a thin layer of smooth muscle called the diaphragm. While swimming, the diaphragm contracts and relaxes, allowing the pig to take in oxygen from the water.

Where Do Pork Lungs Come From?

Pork lungs are taken from pigs that are slaughtered for food. Pigs are raised for meat at large factory farms, which are complex, highly regulated operations where pigs are kept in sections divided by age and weight. The pigs are fed a special diet designed to feed them most efficiently. Over the course of their life, the pigs are subject to a series of tests, injections, and other treatments to ensure they develop into healthy animals.

The Slaughtering Process

Once the pigs reach the desired age and weight, they are ready for slaughter. The process begins when the pigs are stunned, usually with a shot to the head. This renders them unconscious, which makes it easier to slaughter them without causing them unnecessary pain or suffering. After the pigs are stunned, they are shackled and hung upside-down in order to drain blood from the body. This process is done quickly, with the pigs being stunned, shackled, and killed in under 20 seconds.

Once the pigs are dead and all of the blood has drained from their bodies, they are sent to the dressing room, where all of the organs, skin, and other parts are removed from the carcass. At this point, the lungs are separated from the other organs, and the diaphragm is cut away from the lungs.

Removal Of The Lungs And Quality Control

The lungs are then removed from the pig and sent to a quality control area, where they are placed into cold storage until they pass inspection. Once they pass inspection, they are labeled so that they can be tracked and traced throughout the supply chain.

Once the lungs pass this final hurdle, they are ready to be processed further. In the processing stage, the lungs are sent through a machine that trims away fat, tissue, and other excess material, leaving behind only the edible portions of the lungs. The lungs are then sorted and graded according to size and quality, sorted into piles that are graded “A,” “B,” and “C,” with grade “A” being the best quality lungs.

At this point, the lungs are packaged and sent to the grocery store. In order to ensure that the lungs are safe to eat, they are routinely inspected by the USDA and any that fail to meet their safety standards are destroyed.

Making It To The Dinner Plate

Once the lungs have made it to the store, they are ready to be purchased by the consumer. Many fresh pork lungs are sold in plastic trays or bags, while others are available frozen. For those who prefer their pork lungs fully cooked, they can easily be simmered in broth or water. Or, for a quick meal, they can be prepared in the oven or on the stovetop with a variety of herbs, spices, and seasoning. It’s also possible to braise the lungs for a more tender result.

Once cooked, pork lungs can be enjoyed in a variety of ways, from being added to dishes like chorizo, tacos, and soups to being used as an ingredient in dishes like chili and casseroles.

Conclusion

As you can see, pork lungs have quite the journey from farm to plate. From their creation at factory farms to their eventual packaging and sale, the process is full of intricate and regulated steps that ensure the final product is safe for consumption. Whether you’re dining out or cooking at home, the next time you enjoy pork lungs, remember all of the steps that went into making them delicious and enjoyable.