Pork, fresh, variety meats and by-products, chitterlings, raw

Chitterlings, also known as chitlins or pork intestines, are the cleaned small intestines of pigs prepared as food in many parts of the world, particularly in the Southern United States, the Caribbean, Latin America, and parts of Asia and Europe. Historically, chitterlings were consumed out of necessity, especially in communities and cultures where food resourcefulness was essential. During the era before refrigeration, hogs were often slaughtered in late fall and winter, and parts that were less valued by wealthier consumers — like the intestines — were passed on to laboring families and enslaved peoples. These communities developed resourceful culinary techniques to make tender, flavorful dishes from these organs. The word "chitterlings" traces back to Middle English and Middle High German, originally describing entrails or guts. The preparation and seasoning of chitterlings vary widely by region and tradition. In the Southern United States, chitlins are typically thoroughly cleaned, boiled, and then simmered with onions, spices, and aromatics before sometimes being pan‑fried for texture. In Caribbean and Latin American cuisines, chitterlings may be stewed with peppers, herbs, and root vegetables to create rich, hearty meals such as mondongo. In French cuisine, pork intestines (tricandilles) may be used as sausage casings or slow‑braised in wine. Aside from small intestines, some cuisines also use large intestines of pigs similarly, although the texture and flavor differ. Cleaning is labor‑intensive; the intestines are turned inside out, washed repeatedly to remove debris, and often soaked in an acidic solution (like vinegar and water) to reduce strong odors. Due to the nature of intestinal tissue, raw chitterlings must be handled and cooked carefully to prevent the risk of bacterial contamination (such as Yersinia enterocolitica or Salmonella), which has historically led to outbreaks of yersiniosis when not prepared correctly. The CDC and USDA both emphasize strict hygiene, thorough boiling, and full cooking as critical safety measures. Chitterlings hold a place in cultural gastronomy beyond mere sustenance. They are emblematic of "soul food" traditions in African American communities, where they are served during holidays and family gatherings, often accompanied by traditional sides like collard greens and cornbread. In Mexico and Central America, the stew called menudo frequently incorporates pork intestines as a core ingredient. While the raw product is niche compared to mainstream pork cuts like loin or ribs, its unique flavor profile and historical significance make it an enduring, if specialized, component of global cuisine. Varieties include fresh raw chitterlings (as covered here), cleaned and pre‑boiled versions sold frozen, and fully cooked canned or prepared dishes. The nutritional composition can also vary slightly based on preparation and whether external fat is trimmed. However, the defining characteristic remains a protein‑rich organ meat with high cholesterol and fat content when served as a dish.

Source: USDA FoodData Central (FDC ID: 168266)