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The intestine washed and reserved for sausage casing. >> jose: that's the pork intestine, they fill with some kind of cornmeal. >> anthony: mm, it's nice. the rest is left to hang until tomorrow, where we shall feast again. >> jose: tony this is -- that's a special part of the pork fat. >> anthony: ah, it's like chicharon. oh, wow. >> jose: is that the potatoes with the blood? >> anthony: oh, that's kind of perfect. mm. >> man in white button shirt: not all of the countries eat all the meat of the pork. in here we eat everything. >> jose: my parents they always kept a reminder when i was growi...

The organs are placed on the same disposition. you see the liver there and the heart. you've got the tongue there too. >> anthony: ah, it's all in a package. all the good stuff. look it's a lung. he's good. >> jose: yeah he really knows what he's doing. >> anthony: i would say a surgeon, but he's faster than a surgeon. ♪ guts removed the liver and heart are used today, cooked immediately. ah, this is the best, the heart. >> man in cream sweater: it's like a tender sirloin. it's so good. >> anthony: it's so good. the intestine washed and reserved for sausage casing. >> jose: that's the pork i...

>> jose: so now they're going to finish up and take all the guts out, the heart, liver. >> anthony: then it's lunch. >> jose: lunch time. >> man in cream sweater: in portugal we used to say if you want to know our body we have to kill a pig because it's absolutely the same. the organs are placed on the same disposition. you see the liver there and the heart, you've got the tongue there too. >> anthony: ah, it's all in a package. all the good stuff. look it's a lung. he's good. >> jose: yeah he really knows what he's doing. >> anthony: i would say a surgeon but he's faster than a surgeon. ♪ g...

What we have here is a sausage press. >> very anxious to see how this works. >> we need sausage casing which is what we have here. >> what is it? >> it comes from the stomach of the pig, the intestine. >> about to use some intestine. >> yep, you got it. >> wow. >> yep. >> now we have three beautiful sausages. what we will do is pan roast this with a little garlic and little thyme and little butter. ♪ that's it. should we go upstairs and enjoy? >> enjoy. >> i think we should. >> lobster sausage. here we go. this is amazing. this is the best sausage i have ever had. truly.

What we have here is a sausage press. >> very anxious to see how this works. >> we need sausage casing which is what we have here. >> what is it? >> it comes from the stomach of a pig, the intestine. >> about to eat some intestine. >> yep, you got it. >> wow. >> yep. >> now we have three beautiful sausages. what we will do is pan roast this with a little garlic and little thyme and little butter. ♪ that's it. should we go upstairs and enjoy? >> enjoy. >> i think we should. >> lobster sausage. here we go. this is amazing. this is the best sausage i have ever had. truly.