California restaurants make silk purses from pig's ears

03/5/2010 | Los Angeles Times (tiered subscription model)

Restaurants in Southern California are embracing the trend of serving all parts of a pig, and have added everything from ears to tail to their menus. "A good menu needs to have things everybody will enjoy, but it also needs to have one or two things that are kind of controversial," said chef Walter Manzke, who serves braised pig ears at Church & State.

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