The History Behind The Mississippi Sandwich That Anthony Bourdain Called 'Hard To Beat'

The legacy of once-discarded pig ears

The renowned pig ear sandwich from Mississippi is not just a dish; it represents a significant aspect of Southern culture and is listed among Anthony Bourdain's favorite hidden treasures in America. Traditionally, pig ear sandwiches were a go-to for those with limited means, as pig ears were often regarded as mere scraps. In the early 20th century, during a time of economic hardship in the South, cooks began to utilize every part of the animal, including the ears that butchers typically discarded. This sandwich emerged as a symbol of resilience and resourcefulness, finding its way onto tables throughout Mississippi and demonstrating that exceptional cuisine can arise from the most modest beginnings.

In recent years, the use of pig ears in cooking has experienced a revival, both in Mississippi and elsewhere, thanks to chefs and home cooks who value their distinctive texture and flavor. Preparing pig ears requires a specific method to enhance their palatability. In the past, they would need to be boiled for nearly two days to achieve tenderness, but modern pressure cookers have significantly shortened this process. For Bourdain, this sandwich and its primary ingredient epitomized Southern grit and creativity, serving as a true homage to Mississippi's rich culinary heritage.