Originally Posted by Sir C One assumes the stew is made with shoulder? Gosh, I can't remember my last faggot but I'd love to make such a dish. Where would one obtain the lungs and gizzards, though? Shoulder naturally. With the skin cooked separately for crackling. I don't think there are lungs in it and I'm pretty sure pigs don't have gizzards. It's just liver and pork mince as far as I'm aware.
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