Scrambled pork brains and eggs were once a common breakfast in the U.S., especially in the South. Farmers utilized every part of the pig, including the organs. Brains offered a creamy texture and mild sweetness, making them a hearty breakfast choice during times of meat shortages. However, with the discovery of high cholesterol concerns, their popularity declined. Despite this, some Southerners continue to enjoy them, particularly when paired with milk gravy that enhances their texture and flavor.
Before public perception shifted, brains were once commonly eaten in the U.S., particularly in the South. After slaughtering pigs, farmers would utilize every part of the animal, including the organs.
The organs are known for a creamy mouthfeel and mildly sweet taste, as well as a fatty finish. The combination of brains and eggs held steadfast in the South for years.
Once you get past the negative perceptions of eating pork brains, you'll understand why it was such a staple for years. The meat truly does have a melt-in-your-mouth texture that's delicious for breakfast.
Rose Pork Brains with Milk Gravy are pretty much the only can of brains you can still get, and you can find them online or search for them at your local grocery store down South.
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