This is where it gets a little graphic—but stick with me. The pig’s small intestine is a long, tubular organ that connects the stomach to the large intestine. It helps digest food, but we’re going to repurpose it for dinner.
Farmers remove the intestines during slaughter, then clean them thoroughly—like, multiple washings with salt, lemon juice, or vinegar. The goal is to get rid of any ick and leave you with a clean, curly chitlin.
Fun fact: a single pig can yield up to 30 feet of intestine! That’s a lot of chitlins—enough to feed a crowd, or just one very hungry person with a big appetite.
Chitlins aren’t just a one-pig story
While most chitlins come from pigs raised in the U.S., they’re also a global thing. In France, they’re called andouillettes; in Spain, chorizo uses intestine casings. It’s like the international language of nose-to-tail eating.
But the chitlins you’ll find at a soul food restaurant or holiday table? Usually from American farm pigs, raised in states like North Carolina, Iowa, or Texas. Each region might have its own twist—spicier, milder, or with more crunch.
And yes, you can buy them frozen or fresh from specialty markets. Just be prepared for a distinctive smell during cooking—it’s part of the charm, I promise!
