Almost entirely connective tissue and skin — 3oz cooked provides ~15g protein with very high collagen content, modest fat, and minimal carbohydrate. Texture is the defining feature: gelatinous when slow-cooked, crisp when fried or grilled.
Available at Black-serving groceries, Latin markets (for Mexican preparations), and Asian markets (for Korean and Vietnamese preparations). Affordable.
Pig ears are an underappreciated collagen powerhouse. The glycine and proline released during slow-cooking support joint cartilage, skin elasticity, and gut barrier integrity. For households eating nose-to-tail, pig ears are a more cardiovascular-friendly option than ham hocks (lower sodium when not heavily cured) and a more collagen-dense option than muscle meat. Pickled pig ears are a traditional Black Southern delicacy — the vinegar preservation adds a probiotic dimension.
Clean thoroughly, removing any hair. Slow-simmer 2-3 hours until tender. Slice thin and serve cold with vinegar-based dressing, or finish with a quick sear/fry for textural contrast. Pickled pig ears: simmer, then submerge in spiced vinegar brine for several days.
Free, no account needed to ask.