I know what tits are, but I have to admit I've never heard of pork
snoots. I've dissected a few pig faces in my time
(
https://imgur.com/a/dXSoJDp), but I didn't know of this St Louis
preparation until I just researched it. This is one regional
specialty that somehow eluded me all these years. But I don't
think it's going on my Culinary Bucket List. Not that I'm grossed
out or anything, but I've smoked all sorts of pork and can imagine
these are a lot like boneless tails, just less manageable.
And because I've never seen pork snouts for sale even at the Asian
grocers. Ears, tails, trotters, cheeks, lips, pizzle, gonads,
heart, uterus, intestines in all forms.... but never snouts unless
attached to the whole head or as jarred and pickled. Huh.
From what I gather they look like the trianglar section of the
face just below the eyes and up to an including the nose - the
precursor to cutting out the luscious cheeks, but not included
here.
-sw