There’s a saying that everything but the squeal was used in the early days of pig butchering. And there is some truth to that, as frugal and careful butcherers kept not only the feet, but some innards ...

Editor's Note: This story originally appeared as part of the Pa. Dutch Eats series on LancasterOnline in March 2018. Leave it to the Pennsylvania Dutch to use just about every part of a pig but the ...

“What are hog maws?” Christina asks me. I dodge the question.”Oh, look,” I reply, pointing to the menu we’ve pulled up on the Internet. “They have BBQ sandwiches, too! Those look good, don’t ...

Family history and cultural heritage are often the key ingredients in treasured dishes. So it’s no surprise that after my recent request for hog maw recipes (aka pig’s stomach) published, I got a ton ...

WGAL News 8 is working on a series highlighting food items that are unique to the Susquehanna Valley. Each day, a member of the morning team will feature a different food. Watch the video above for ...

The Pennsylvania Dutch delicacy, made from leftover scraps after pigs are butchered, now has its own book: Pennsylvania Scrapple. And scrapple caught the eye of the Huffington Post, which saw two ...