We love our pork here in North Carolina, and the state’s unofficial
More hogs than people”.
We rednecks are descendents of the British/Scotch/Irish, and foods
like Haggis have never really disappeared from our tables.
When we butcher a pig we use everything but the squeal, and
the traditional ways of dressing a pig have not changed much in
Intestines are stripped of pig poop for use a sausage casings, the
blood is rendered, and the pig face, once stripped of the delectable
cheeks and jowls, is boiled up as headcheese.
Bearpond Grocery Store Pork Parts list
Colonial American Pork Dishes
in North Carolina
Some traditional pork curing dates back to pre-colonial days, back
to the original British/Scottish techniques of our redneck
ancestors, with ancient names like Tom Thumb and Dan Doodle:
Most link sausage is stuffed into the small intestine,
but “Dan Doodle” is sausage that is stuffed into the large
intestine, right after you flush-out the pig crap.
It’s sort of a sausage-chitlins mix.
A Tom Thumb, may be the same as a Dan Doodle, but it is
described as homemade sausage, using pork shoulder, sage, red
pepper, all heavily salted and stuffed into a hog’s stomach.
Tom Thumb can keep at room temperature for years.
“Tom Thumb” is usually either smoked or dry-cured and
only available in Virginia or the Carolinas, and then, it’s only
found in small country stores.
Fresh Tom Thumbs from Bearpond Grocery Store in NC
A Dan Doodle: Offal stuffed in an intestine
The Interweb says that a good Dan Doodle or Tom Thumb is always
served with boiled cabbage and deviled eggs, just like our British
ancestors did it with Haggis.
A lovely Dan Doodle
Note that the size of a slice of Dan Doodle is exactly the size of
I saw some Tom thumbs hanging in the butcher shop in Henderson NC
yesterday, and they are about the size of a softball,
I'm planning to try one, but I'm concerned
because there are three ways to cure then, sugar, smoking and salt.
In the Tom Thumb is salt cured, I may have to soak it for day to
leech out the salt!