You may or may not remember me mentioning Boris earlier this year. If you are unfamiliar with Boris, you can read about him in this post.
Much of Boris was ill-suited to simple cooking – he was an older pig, well past the usual butchering age, and his meat was tougher than something you might buy in the store.
Part of our portion, which consisted of things like the head, the liver, bones (for stock), a few cuts of meat, some of the belly, also included the heart. I’ve had it in the freezer in a vacuum-sealed bag for months now, and the other day, I decided to thaw it and cook it.
Now, this post will contain pictures of said heart. No gratuitous blood or gore – just a simple – and simply beautiful – heart.
I will tell you, also, that, as I have with all of our Boris-processing projects, I felt…reverence.
Okay, if you are squeamish and don’t want to see a heart, click away and read something else. Otherwise, come along.