Pork is a staple in many kitchens around the world. From crispy bacon to tender ribs, it’s hard to resist the flavor and versatility of pork dishes. However, not all parts of the pig are as safe or healthy as they might appear. In fact, there are four specific parts that many people think are tasty — but experts say you’re better off throwing them away.

Here’s what you need to know before your next trip to the butcher.

1. Lymph Nodes
Often hidden in fatty cuts or ground meat, lymph nodes are part of the pig's immune system. They filter toxins and waste from the animal’s body — not exactly something you want on your plate. They’re spongy, sometimes rubbery in texture, and can carry harmful bacteria if not properly removed during processing.

Why avoid them?
They don’t break down well during cooking, and eating them may expose you to contaminants.

2. Pig’s Lungs
Though still consumed in certain traditional dishes around the world, pig lungs are banned for human consumption in some countries, including the U.S., due to food safety concerns. Lungs can retain impurities and small particles from the air the animal breathes, which may not be fully cleaned or cooked away.

Why avoid them?
They can harbor bacteria, and their porous structure may trap unwanted elements.

3. Pig’s Blood That Isn’t Fresh
Pig’s blood is used in dishes like blood sausage and soups, but freshness is key. When it’s not fresh or handled incorrectly, it becomes a breeding ground for harmful bacteria like salmonella and E. coli.

Why avoid it?
Old or contaminated pig’s blood can cause food poisoning — and the symptoms aren’t pretty.

4. Pig’s Intestines That Aren’t Thoroughly Cleaned
Pig intestines (often used in sausages) can be delicious — but only if properly cleaned and prepared. If not, they can contain residues of waste and bacteria, including dangerous parasites.

Why avoid them?
Unless you know they’ve been professionally and thoroughly cleaned, it’s best not to take the risk.

Final Thoughts: Know What You’re Eating
While pork offers a lot of culinary potential, it’s important to be cautious about which parts you choose to consume. What may look tasty at first glance could be hiding health hazards.

Tip: When buying pork, choose reputable sources and ask questions about how the meat is processed. And if you’re unsure about a cut, it’s safer to skip it.