Snout to tail is the route chefs are taking with the whole pig these days - The Boston Globe
""Until a few years ago, fine dining meant eating high on the hog. The phrase refers, literally, to the traditionally finer cuts of meat above the belly, such as the top loin, choice ribs, and “Boston’’ roast, which is actually the shoulder.""
Well i learned something today never knew this terms origin though use it lots.
But seeing on how they are diverging into new pork frontiers and saying how pigs feet might be the next new item.
I think soon they will serve Pork crown jewels of the pig with side order of pig cork screw on toast.
JMHO...(meant in jest lol)