cartilage bone

Slice the meat, following the shape of the ribs and slicing right through the cartilage bones.

As children, my brother and I fought over the thin, translucent cartilage bones, with the winner chewing them up and swallowing them.

Remove the blackish skin from the outside, then open the body and remove and discard the pen (translucent central cartilage bone).

Stuffed and served in slices along with the thicker bones and softer white cartilage bones, it makes a delicious, homey, festive dish that is great to enjoy with friends on a leisurely Sunday afternoon.