Praise the Lard! A Pig Part Extravaganza (AKA "Walk the Walk")

Is there any more regal animal than the pig? Intelligent, resilient-- and tasty! Mmmmm...
The pig is truly versatile. As the saying goes, you can use everything but the squeal from our porcine pals.
You may have heard the term "heritage pork", which is the carnivore equivalent of "heirloom tomato". Heritage hogs come from vintage breeding stock-- the old genetic lines before the age of growth hormones and genetic modification. They are culinary relics from the days when pork was rich and deeply flavorful, as opposed to the modern day pork chop which tastes eerily like a similarly engineered chicken breast-- fluffy, dry and tasteless if not for the help of a talented cook.
Did I mention quality heritage pork is delicious and quite fashionable these days ( http://www.nytimes.co... )?
I happened upon some heritage pork recently, direct from a farmer named Henry Jupille at out in Montrose, Colorado. The breed is called Tamworth (http://en.wikipedia.o... ), of which there are, by Henry's approximation, roughly 1000 animals in the US.
I was lucky enough to receive the whole heads (skinned), feet (officially called "trotters"), livers, hearts and kidneys from two fine hogs.
AND, Henry also sent natural lamb kidneys, livers and tongues.
What to do, what to do?
I think this calls for a meetup! We?ve got some cooking and eating to do.
I'd like to digress and take a moment and thank all our loyal members who have made it to some (or even all) of our meetups. I'm looking forward to seeing you at this one.
I'd like to take another moment to say that I have a feeling we have some people on our member list who joined the DAEC for the "piece of flair" value our esteemed group adds to any well-rounded meetup profile. Well, it's time to walk the walk. I want to see some newbies at this event who have claimed the adventurous eater label but have yet to prove their worthiness in that regard.
The meetup will be February 3rd, 1:00pm in the huge kitchen at Project Angel Heart (www.projectangelheart.org ), the local non-profit where I am the Exec Chef.
Please RSVP as early as possible so I know how many people to expect and how much stuff to prepare. If you're not planning on being here, please RSVP "No", as it is very helpful for planning purposes.
See the "About Us" section of the webpage to review our easy to follow rules in regards to attending our meetup.
The powers that be at Project Angel Heart have been nice enough to open the facility to us during off hours, and as such we will be collecting $10.00 per person to first reimburse me for the meat, and to secondly provide a donation to Project Angel Heart. I would greatly appreciate a hand cleaning up after the event, as well.
I'll be preparing lots of different things with these items. I'll post menu updates on our message board as I figure them out. I'll be doing a lot of it ahead of time since many of these parts take a long time to prep and cook. We'll be doing a lot of hands-on finishing of these dishes at our meetup, so get your cooking hats ready. If anyone has any ideas or favorite recipes for these pig parts please let me know as soon as you can.
See you at Project Angel Heart, pig lovers.