After cooking overnight and chillaxin' in the fridge for a day, Piggie is ready for his spotlight. We couldn't help but sneak a taste, and of course its straight porky dankness. 

The flavor and texture varied greatly depending on what part we tried; so far we've tried the snout and jowl sections, but personally I can't wait til we hit the ear section.

What will we do with this giant roll of porky goodness? Come on in this week to find out!

Hey there, Sweetie. You look great today. And I bet you taste delicious.

Don't flatter yourself, I'm talking to the Sweetbreads.

So you kinda look like brains, and you belong to a family of ingredients comprised of all the squeaky, squiggly, flavor-packed "nasty bits" that only real food-lovers could appreciate. But DAMN, are you tasty.

Whoever decided we should try to cook thymus must have been a little nutty, but good thing they did. With a unique, meaty flavor and tender texture, they work well in a variety of preparations. At PY, we lightly fry them and serve them in a steamed bun, complimented by Cee-Roks' satay sauce.

BoBo-T here, and I'm about to learn you some Vietnamese, Phuc Yea style. Clearly Vietnamese is super-easy, all you need to learn is a bunch of different tones, signals, diphthongs, and offglides... hmmmm maybe it's not so easy. Whatevs, check out these essential Vietnamese phrases to get you started:

This food is super-dank: Các món ăn này là siêu ẩm

The cooks at Phuc Yea are sexy: Các đầu bếp tại Phúc Phải là sexy

Thank you pigs for having such delicious ears: Cảm ơn bạn lợn để có tai ngon

Holy balls, there's foie on my banh mi: Bóng thánh thiện, có Foie trên bánh mì của tôi