luncheon meat

[filthiestfis]

what parts of a pig go into the production of luncheon meat?

[Quizmonster]

Mainly the 'Oink!'

[filthiestfis]

hahahaha!

[Ethel]

Usually pork shoulder. No doubt it will the bits left on the carcass after butchering, which can only be removed in small bits.

The real rubbishy bits go into sausages.

Nothing to worry about - every bit of a pig is safe to eat.

Except the oink and the squeak.

[filthiestfis]

the rubbish goes into sausages....cheap ones or even premium ones? what about meat pies? rubbish in them?

[Ethel]

Even premium sausages will have rubbish in them.

Most meat pies have rubbish in them.

I make my own.

[filthiestfis]

and do you put rubbish in your own pies too?

[Kim A]

Whichever parts they are, the meat is recovered mechanically and, in common with most pink coloured, mushed meat products, is the real dreg ends of the dreg ends that you'd never want to eat in a million years, even if you were so hungry that you were within a whisker of gnawing off your own arm and eating it raw.
The fact that the texture of luncheon meat is slightly gritty when you bite it ought to tell you it has bits of bone in. Eeeeew.

[heathfield]

Eyelids and ass'oles, specially in frankfurters.

[lindapinda]

Oooer!!..I love luncheon meat :-( Might have to have a rethink though,before I buy another tin!!

[bullpen]

If you knew you wouldnt eat it

[Figi]

I didn't know that there was anybody out there who still eats luncheon meat - thought it was just a relic of my student days in the 1960s.

[polly1]

if you buy the 'better' sausages its not the purreed pink stuff because you can make out the 'sausage meat' so to speak. does that make any sense?
A bit like buying really cheap beefburgers and good ones just made of beef or venison meat.