In the meat case today was a commercial-looking box entitled "Hormel
Pig Wings." 4 pounds . The directions were to put them in the crock
pot for 4 hours, pour off extra juice and add barbeque sauce. Serve.
I've gotten commercial stuff before from Cash and Carry. It's a plain
white box and inside is one large plastic bag holding the meat
contents. That's what this was. The 'wings' looked like pieces of
rib. Anyone else seen this?
Janet US

On Tue, 02 Sep 2014 12:35:06 -0600, Janet Bostwick
> wrote:

> In the meat case today was a commercial-looking box entitled "Hormel
> Pig Wings." 4 pounds . The directions were to put them in the crock
> pot for 4 hours, pour off extra juice and add barbeque sauce. Serve.
> I've gotten commercial stuff before from Cash and Carry. It's a plain
> white box and inside is one large plastic bag holding the meat
> contents. That's what this was. The 'wings' looked like pieces of
> rib. Anyone else seen this?
> Janet US

So they are selling endangered flying pigs now? Actually they have
their own web site. http://www.eatpigwings.com/ It's "all natural
product made from the shank - a single bone surrounded by lean, tender
meat". Hubby loves chewing on bones, so this is right up his alley.

Called Smart & Final. They didn't have it, so I called Cash & Carry -
but they don't have it in stock either.

Somebody is supposed to call back and let me know if they can order
it.


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

On 9/2/2014 1:35 PM, Janet Bostwick wrote:
> In the meat case today was a commercial-looking box entitled "Hormel
> Pig Wings." 4 pounds . The directions were to put them in the crock
> pot for 4 hours, pour off extra juice and add barbeque sauce. Serve.
> I've gotten commercial stuff before from Cash and Carry. It's a plain
> white box and inside is one large plastic bag holding the meat
> contents. That's what this was. The 'wings' looked like pieces of
> rib. Anyone else seen this?
> Janet US
>


I guess there is a meaning to "when pigs fly"

--
From somewhere very deep in the heart of Texas

On Tue, 02 Sep 2014 13:12:54 -0700, sf > wrote:

>On Tue, 02 Sep 2014 12:35:06 -0600, Janet Bostwick
> wrote:
>
>> In the meat case today was a commercial-looking box entitled "Hormel
>> Pig Wings." 4 pounds . The directions were to put them in the crock
>> pot for 4 hours, pour off extra juice and add barbeque sauce. Serve.
>> I've gotten commercial stuff before from Cash and Carry. It's a plain
>> white box and inside is one large plastic bag holding the meat
>> contents. That's what this was. The 'wings' looked like pieces of
>> rib. Anyone else seen this?
>> Janet US
>
>So they are selling endangered flying pigs now? Actually they have
>their own web site. http://www.eatpigwings.com/ It's "all natural
>product made from the shank - a single bone surrounded by lean, tender
>meat". Hubby loves chewing on bones, so this is right up his alley.
>
>Called Smart & Final. They didn't have it, so I called Cash & Carry -
>but they don't have it in stock either.
>
>Somebody is supposed to call back and let me know if they can order
>it.

I would never have looked them up because I thought it was
foolishness. However, that makes them sound tempting. It was 4 lb.
for $6.49. Reasonable enough. The pig wings were at my Winco. They
are all located north of SF
Janet US

On Tuesday, September 2, 2014 3:16:53 PM UTC-7, Janet Bostwick wrote:
> On Tue, 02 Sep 2014 13:12:54 -0700, sf > wrote:
>
>
>
> >On Tue, 02 Sep 2014 12:35:06 -0600, Janet Bostwick
>
> > wrote:
>
> >
>
> >> In the meat case today was a commercial-looking box entitled "Hormel
>
> >> Pig Wings." 4 pounds . The directions were to put them in the crock
>
> >> pot for 4 hours, pour off extra juice and add barbeque sauce. Serve.
>
> >> I've gotten commercial stuff before from Cash and Carry. It's a plain
>
> >> white box and inside is one large plastic bag holding the meat
>
> >> contents. That's what this was. The 'wings' looked like pieces of
>
> >> rib. Anyone else seen this?
>
> >> Janet US
>
> >
>
> >So they are selling endangered flying pigs now? Actually they have
>
> >their own web site. http://www.eatpigwings.com/ It's "all natural
>
> >product made from the shank - a single bone surrounded by lean, tender
>
> >meat". Hubby loves chewing on bones, so this is right up his alley.
>
> >
>
> >Called Smart & Final. They didn't have it, so I called Cash & Carry -
>
> >but they don't have it in stock either.
>
> >
>
> >Somebody is supposed to call back and let me know if they can order
>
> >it.
>
>
>
> I would never have looked them up because I thought it was
>
> foolishness. However, that makes them sound tempting. It was 4 lb.
>
> for $6.49. Reasonable enough. The pig wings were at my Winco. They
>
> are all located north of SF
>
> Janet US

They are supposed to be great. Get some and let us know. We have a Winco here (it's new and I haven't shopped it yet) so I may check it out if you like them.

On Tue, 02 Sep 2014 16:21:56 -0500, Janet Wilder wrote:


> I guess there is a meaning to "when pigs fly"

My first thought, too! They sound like fair food, akin to the giant
turkey legs. Fun to eat and pretend you are Henry VIII.

Tara

"ImStillMags" > wrote in message
...
> They are supposed to be great. Get some and let us know. We have a
> Winco here (it's new and I haven't shopped it yet) so I may check it out
> if you like them.

Wear good walking shoes when you do go. The store is huge! And if you
check out every aisle, you'll be glad that you had good shoes on.

It may be all natural, but ALL Hormel pork has water added.

N.

On Tue, 02 Sep 2014 16:16:53 -0600, Janet Bostwick
> wrote:

> I would never have looked them up because I thought it was
> foolishness. However, that makes them sound tempting. It was 4 lb.
> for $6.49. Reasonable enough. The pig wings were at my Winco. They
> are all located north of SF

No winco here.


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

On Tue, 2 Sep 2014 19:47:39 -0700 (PDT), Nancy2
> wrote:

> It may be all natural, but ALL Hormel pork has water added.
>
At that price, who cares? LOL



--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

"sf" > wrote in message
...
> On Tue, 02 Sep 2014 16:16:53 -0600, Janet Bostwick
> > wrote:
>
>> I would never have looked them up because I thought it was
>> foolishness. However, that makes them sound tempting. It was 4 lb.
>> for $6.49. Reasonable enough. The pig wings were at my Winco. They
>> are all located north of SF
>
> No winco here.

I wish they were everywhere. Sure does help me to save money!

On 9/2/2014 1:35 PM, Janet Bostwick wrote:
> In the meat case today was a commercial-looking box entitled "Hormel
> Pig Wings." 4 pounds . The directions were to put them in the crock
> pot for 4 hours, pour off extra juice and add barbeque sauce. Serve.
> I've gotten commercial stuff before from Cash and Carry. It's a plain
> white box and inside is one large plastic bag holding the meat
> contents. That's what this was. The 'wings' looked like pieces of
> rib. Anyone else seen this?

Invented by Bob File, who also trademarked the 'pig wings' name. The
Apperts (the commercial food production company that is the primary
pig wing producer) mentioned in the article at the link below is one
of the places I regularly visit on my foodie runs. I've never bought
the pig wings, though I've thought about trying them.

http://www.nytimes.com/2011/11/30/di...stes.html?_r=0

From the article:

Appert’s gets the fibulas from a plant in Sioux City, Iowa, that
separates them from the rest of the shank and cuts some of them into
two-ounce portions, using a saw developed by Mr. File. Appert's
workers tumble 2,000-pound batches in a paddle mixer that helps force
a marinade of water, salt and "natural pork flavorings" into the meat.

Mr. File calls this process "the plump."

"Pig Wings are really lean," he said. "If we didn't give them a plump,
you wouldn't be happy with the product."

From there, workers roll the wings into convection ovens. After six
to eight hours at 180 degrees, they emerge plump and brown, ready for
restaurant cooks’ interpretation. During that long berth, the meat
retracts to form a mass at one end and, at the other, a virtual bone
handle: the so-called stick that defines Mac’s Eskimo pie.

That bone-as-handle notion is integral to the appeal of Pig Wings. It
recalls the drumette portion of a chicken wing. It plays off the
popularity of stick-mounted foods, from old-school fried corn dogs to
new-school fried chicken gizzards. With that in mind, some restaurants
have begun selling deep-fried ham shanks as carnitas-on-sticks or
carnitas lollipops.

On Wed, 03 Sep 2014 07:25:48 -0500, Moe DeLoughan >
wrote:

>On 9/2/2014 1:35 PM, Janet Bostwick wrote:
>> In the meat case today was a commercial-looking box entitled "Hormel
>> Pig Wings." 4 pounds . The directions were to put them in the crock
>> pot for 4 hours, pour off extra juice and add barbeque sauce. Serve.
>> I've gotten commercial stuff before from Cash and Carry. It's a plain
>> white box and inside is one large plastic bag holding the meat
>> contents. That's what this was. The 'wings' looked like pieces of
>> rib. Anyone else seen this?
>
>Invented by Bob File, who also trademarked the 'pig wings' name. The
>Apperts (the commercial food production company that is the primary
>pig wing producer) mentioned in the article at the link below is one
>of the places I regularly visit on my foodie runs. I've never bought
>the pig wings, though I've thought about trying them.
>
>http://www.nytimes.com/2011/11/30/di...stes.html?_r=0
>
> From the article:
>
>Appert’s gets the fibulas from a plant in Sioux City, Iowa, that
>separates them from the rest of the shank and cuts some of them into
>two-ounce portions, using a saw developed by Mr. File. Appert's
>workers tumble 2,000-pound batches in a paddle mixer that helps force
>a marinade of water, salt and "natural pork flavorings" into the meat.
>
>Mr. File calls this process "the plump."
>
>"Pig Wings are really lean," he said. "If we didn't give them a plump,
>you wouldn't be happy with the product."
>
> From there, workers roll the wings into convection ovens. After six
>to eight hours at 180 degrees, they emerge plump and brown, ready for
>restaurant cooks’ interpretation. During that long berth, the meat
>retracts to form a mass at one end and, at the other, a virtual bone
>handle: the so-called stick that defines Mac’s Eskimo pie.
>
>That bone-as-handle notion is integral to the appeal of Pig Wings. It
>recalls the drumette portion of a chicken wing. It plays off the
>popularity of stick-mounted foods, from old-school fried corn dogs to
>new-school fried chicken gizzards. With that in mind, some restaurants
>have begun selling deep-fried ham shanks as carnitas-on-sticks or
>carnitas lollipops.

thanks for that. I'd never heard of them. I'll see if they are still
there this afternoon.
Janet US

On 9/3/2014 6:25 AM, Moe DeLoughan wrote:
> On 9/2/2014 1:35 PM, Janet Bostwick wrote:
>> In the meat case today was a commercial-looking box entitled "Hormel
>> Pig Wings." 4 pounds . The directions were to put them in the crock
>> pot for 4 hours, pour off extra juice and add barbeque sauce. Serve.
>> I've gotten commercial stuff before from Cash and Carry. It's a plain
>> white box and inside is one large plastic bag holding the meat
>> contents. That's what this was. The 'wings' looked like pieces of
>> rib. Anyone else seen this?
>
> Invented by Bob File, who also trademarked the 'pig wings' name. The
> Apperts (the commercial food production company that is the primary pig
> wing producer) mentioned in the article at the link below is one of the
> places I regularly visit on my foodie runs. I've never bought the pig
> wings, though I've thought about trying them.
>
> http://www.nytimes.com/2011/11/30/di...stes.html?_r=0
>
>
> From the article:
>
> Appert’s gets the fibulas from a plant in Sioux City, Iowa, that
> separates them from the rest of the shank and cuts some of them into
> two-ounce portions, using a saw developed by Mr. File. Appert's workers
> tumble 2,000-pound batches in a paddle mixer that helps force a marinade
> of water, salt and "natural pork flavorings" into the meat.
>
> Mr. File calls this process "the plump."
>
> "Pig Wings are really lean," he said. "If we didn't give them a plump,
> you wouldn't be happy with the product."
>
> From there, workers roll the wings into convection ovens. After six to
> eight hours at 180 degrees, they emerge plump and brown, ready for
> restaurant cooks’ interpretation. During that long berth, the meat
> retracts to form a mass at one end and, at the other, a virtual bone
> handle: the so-called stick that defines Mac’s Eskimo pie.
>
> That bone-as-handle notion is integral to the appeal of Pig Wings. It
> recalls the drumette portion of a chicken wing. It plays off the
> popularity of stick-mounted foods, from old-school fried corn dogs to
> new-school fried chicken gizzards. With that in mind, some restaurants
> have begun selling deep-fried ham shanks as carnitas-on-sticks or
> carnitas lollipops.
>

Ooooh, carnitas lollipops?

I'm in.