The above photograph has been doing the rounds online lately, causing a lot of hilarity and disgust. I tend to join in the hilarity. Can you get them WITH bones? And what are the advantages of inverting them? As for the disgust, well of course I don’t really get it. How is pork rectum philosophically or existentially any more disgusting than a pork chop?
The image seems to have first appeared on the website forumosa.com – “Taiwan’s Global Online Community” - and it was posted by somebody called 5000 CB, based in Taipei County, Danshui, and was taken outside a “local dumpling shop.” Assuming this is all what it appears to be, the obvious inference is that American pork rectums are being exported to Taiwan, which is surprising, but a great triumph for international trade.
And of course it seems that Taiwanese customers have no time for euphemisms. As the diagram below shows they might equally have called the product “bung,” or “fatend,” though sensitive souls might think that wasn’t a huge improvement.
As an occasional sausage maker I’m well familiar with the parts of the pig that sausage filling gets put into, admittedly from rather higher up the alimentary canal. We call them them hog casings – a name, and a euphemism, we can live with.
Naked Lunch – “a frozen moment when everyone sees what is on the end of every fork.” Well yes, but it’s not just a matter of what you see. It’s also matter of what you call it.