Quote Originally Posted by Sir C View Post
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.