charl_huntress
Avenger
- Joined
- May 20, 2006
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Disgusting....I used to work in a food processing plant...where hogs were killed and turned into food...the chitlin room was the worst
btw...Roach your avvy is AWESOME!!!!

The effing gross.Scandinavians and their rotting fish meat loving ways is something I will never understand.
Sweden has Surströmming (fermented Herring).
The worst is Iceland's Hakarl (rotten shark meat).
Killed, gutted, and then boned (or more correctly "cartilaged"), a shark's flesh is divided into pieces, washed and then buried in a large hole with coarse gravel. This meat is then left to decay and rot in the pit for 6-8 weeks to a few months, depending on the season. Afterwards the meat is dug up, washed, and aired out in a drying shack for another 2-4 months. Once the curing process is done, the meat is taken, its brown crust is removed and the remaining whitish flesh is carved up into small pieces to be served.