Fresh pig’s ears are an essential ingredient of an emblematic dish of Brazilian cuisine: Feijoada, a hearty meat and bean stew. Pig’s ears have a large content of cartilage, thus requiring long cooking time in all recipes it is used as an ingredient. Cut into small pieces, they can complement salads, appetizers and stir-fries. When fried, they have a crunchy texture. In Brazil’s markets, the product is sold fresh, salt-cured and smoked.