After eviscerating the pig, we collected the spleen, hanger steak, liver, heart, and kidneys. We brought them inside, examined the liver for liver worms and signs of a bad liver.. (there were none and it was good!). We split the kidneys in half and removed the white parts that contained uric acid pieces that we didn’t want to eat (contributes a tangy pee pee flavor) and cut a bit off the top of the heart. We removed the silver skin from the hanger steak and then just started chopping it all up. We added the tougher organs to buttered frying pan first then softer organs, then removed from heat. We reduced cream and wine, then added stoneground mustard and blackberry jam to the mix. Then we added the offal back to the cream sauce and served on fresh baked sourdough bread! Was AMAZING. First time i’ve ever had offal. Not gonna lie was a little intense, but I enjoyed it! In my opinion we didn’t chop the liver into small enough pieces so there were large chunks that I felt I had to power through. My favorite pieces were the kidneys and the heart. While eating them after working all day, I noticed I immediately began to feel warmer and we all kind of felt like we got high off of it. It was such a potent nutrient dense meal.