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Pigs’ Hearts
Description Pigs’ hearts are a firm, meaty offal with a rich, beefy flavor and a texture that’s both dense and tender when cooked properly. They come from locally raised pigs and are a great source of protein, iron, zinc, and B vitamins—especially B12. Each heart is compact and muscular, with a thin outer membrane and hearty chambers; when trimmed and sliced, the meat is ideal for quick searing, slow braising, or chopping into sausages and terrines. Because pigs’ hearts are lean, they benefit from marinades, gentle braising, or combination cooking to keep them juicy.
Simple Pan-Seared Pigs’ Heart with Caper Butter (serves 2–3)
Ingredients
1 cleaned pig’s heart (about 1–1.25 lb)
2 tsp kosher salt, divided
1/2 tsp freshly ground black pepper, plus more to finish
2 tbsp olive oil
2 tbsp unsalted butter
2 cloves garlic, smashed
1 small shallot, finely chopped (optional)
1 tbsp capers, rinsed and drained
1 tbsp fresh parsley, chopped
1 tbsp lemon juice
Lemon wedges, for serving
Preparation
Prep the heart: Rinse the heart under cold water. Trim away excess fat, connective tissue, and the outer membrane. Slice the heart open lengthwise and remove any valves or tough inner membranes. Pat dry with paper towels. Slice into 1/2-inch-thick steaks or bite-sized strips—your choice depending on the dish you want.
Season: Sprinkle 1½ tsp salt and the pepper over the slices and let rest 15 minutes at room temperature. This helps flavor and improve texture.
Sear: Heat a heavy skillet or cast-iron pan over medium-high heat until hot. Add the olive oil. Working in batches if needed, place heart slices in the pan without crowding. Sear 1.5–2 minutes per side for medium-rare to medium (pigs’ heart is best when not overcooked), until a brown crust forms. Transfer to a warm plate and tent with foil.
Make caper butter: Reduce heat to medium. Add butter to the pan; when it foams, add garlic and shallot (if using) and sauté 30–45 seconds until fragrant. Stir in capers and let them sizzle a few seconds. Remove from heat, stir in parsley and lemon juice, and season with remaining ½ tsp salt and a little more black pepper to taste.
Finish and serve: Spoon the caper butter over the sliced heart. Serve immediately with lemon wedges. Great alongside mashed potatoes, roasted root vegetables, or a crisp salad.
Pigs’ Hearts
Description Pigs’ hearts are a firm, meaty offal with a rich, beefy flavor and a texture that’s both dense and tender when cooked properly. They come from locally raised pigs and are a great source of protein, iron, zinc, and B vitamins—especially B12. Each heart is compact and muscular, with a thin outer membrane and hearty chambers; when trimmed and sliced, the meat is ideal for quick searing, slow braising, or chopping into sausages and terrines. Because pigs’ hearts are lean, they benefit from marinades, gentle braising, or combination cooking to keep them juicy.
Simple Pan-Seared Pigs’ Heart with Caper Butter (serves 2–3)
Ingredients
1 cleaned pig’s heart (about 1–1.25 lb)
2 tsp kosher salt, divided
1/2 tsp freshly ground black pepper, plus more to finish
2 tbsp olive oil
2 tbsp unsalted butter
2 cloves garlic, smashed
1 small shallot, finely chopped (optional)
1 tbsp capers, rinsed and drained
1 tbsp fresh parsley, chopped
1 tbsp lemon juice
Lemon wedges, for serving
Preparation
Prep the heart: Rinse the heart under cold water. Trim away excess fat, connective tissue, and the outer membrane. Slice the heart open lengthwise and remove any valves or tough inner membranes. Pat dry with paper towels. Slice into 1/2-inch-thick steaks or bite-sized strips—your choice depending on the dish you want.
Season: Sprinkle 1½ tsp salt and the pepper over the slices and let rest 15 minutes at room temperature. This helps flavor and improve texture.
Sear: Heat a heavy skillet or cast-iron pan over medium-high heat until hot. Add the olive oil. Working in batches if needed, place heart slices in the pan without crowding. Sear 1.5–2 minutes per side for medium-rare to medium (pigs’ heart is best when not overcooked), until a brown crust forms. Transfer to a warm plate and tent with foil.
Make caper butter: Reduce heat to medium. Add butter to the pan; when it foams, add garlic and shallot (if using) and sauté 30–45 seconds until fragrant. Stir in capers and let them sizzle a few seconds. Remove from heat, stir in parsley and lemon juice, and season with remaining ½ tsp salt and a little more black pepper to taste.
Finish and serve: Spoon the caper butter over the sliced heart. Serve immediately with lemon wedges. Great alongside mashed potatoes, roasted root vegetables, or a crisp salad.