J.M. Giordano, Photo for The Baltimore Sun
Pig's foot and hog maw are longtime standards of the soul food spread, rooted in the age-old tradition of eating every possible part of the pig. Hog maw is a colloquial term for "stewed/fried/baked pig's stomach lining," a dish that is surprisingly almost fat free. It varies in consistency, depending on the preparation, and is usually accompanied by copious amounts of hot sauce. Pig's foot (which is exactly what it sounds like) is generally served with the same condiment, and can be found in many cultures around the world. It's served roasted in Lexington Market stalls, pickled and sliced in Mexican bodegas, and even appears in some high-end French restaurants. Angie's
, where we tried it ($5.50/pint hog maw, $6.50 per pig's foot), has several run of the mill soul food sides, including collard greens and mac `n' cheese. But I came to pig out.