You should eat pork heart. Cheap and healthy as it is very lean.

The same cleaning rules apply to all types of heart.

Cut off the small heart chambers (that’s the top, slightly pinker piece), cut the rest of the heart in half, remove blood and those fibers (just like cleaning half a bell pepper, so to speak), cut into wedges and then remove any fat from those wedges cut on the outside.

The hearts are incised for rinsing.

Use product within 2 days otherwise freeze immediately.
Rinse well with cold water before use.

• Packed per kilo
• price per kilo
• about 3 spcs in a kilo