Ever wonder what’s in those delicious dumplings? What gives them that special tang? The flavor that cannot quite be named? Wonder no further! For the secret has been revealed. Boneless pork rectums
And the secret is…boneless pork rectums, finely diced. All the hush-hush is over because, through carelessness, these boxes were allowed to be photographed just before they were hustled into a restaurant in Taiwan. But now that their presence has been revealed to the world, the silence surrounding dumpling recipes can be broken.
Take a careful look at the labels. Not only are these rectums boneless—all the best ones are—but they are inverted! Culinary insiders have long known that it is only in the cheapest dumplings that one finds non-inverted rectums.
This is almost certainly because inverting a rectum is a tedious, labor-intensive process, requiring specialized skills and arcane knowledge available to only a few. We can only imagine that the apprenticeship leading to a mastery of inversion is long and grueling.
As a consequence, the non-inverted kind are cheaper. They are usually ground together with the external tissue surrounding the orbicularis oris muscles and processed into hot dogs. The more expensive inverted cuts are saved for export and thus eventually find their way between dumpling skins…
Dawn Pork & Bacon of Ireland is acknowledged to be the best supplier of rectums, with or without crowns (those above are from Tyson Frozen Meats, Inc., a USA company). Dawn even sell the crowns separately. Being a one-stop shop, you can even load up on uteri and spleens while there…
This study in depth by William M. Briggs and originally posted at his blog not only contains a fascinating analysis of the trade in pig offal, he calculates how many packaged rectums travel in a standard 20-foot container [18,500 to 20,000].
RTFA for all the fascinating factoids you might ever wish to know about boneless pork rectums.