What's in a saveloy

MULLINERú

Probbally not a lot, mainly rusk and starch filler but what so-called meat is in there will have been either mechanically recovered (i.e. hoovered off an already bare carcase) and may consist of ground-up nipples, arseholes, lips, and the various membranes (some of them mucous) surrounding these areas.

Not really what anyone would call "meat" therefore mfrs get away with that by declaring "X% pork" or whatever without defining what parts... after all, the tubes and membranes that comprise a pig's rectum are still pork. Ground-up tubes, sphincters and ligaments funnily enough don't look like tubes and connective tissue any more, strange eh.

PS: I have avoided Co-op's Spare Ribs for years. They often have tubes on them, and I don't do tubes. Any proper decent butcher will remove those for free.

If you have no problem with that then fine.... I just like to eat stuff that I have an idea - however vague it may be - is from Better Parts. "Chopped" "Shaped" Formed" and "mechanically recovered" are reasons to avoid. I'd rather eat vegetarian 4 days a week and have proper meat from a proper source than support the "chopped and shaped" industry. Recycling does have its limits.

Got no trouble with offal if it is honest offal. -- Sue Pendragon Hamstery Portsmouth, Hampshire UK