The listeners have landed.
I don't want to repulse anyone, so if you're not interested in seeing the package above unwrapped, skip the rest of this post.
As promised, the pig ears -- to be used in David Tanis' pig ear salad from Platter of Figs -- were waiting at Mill Valley Market's butcher counter.
Punk butcher: This is so cool, I'm so glad you ordered these. I'm going to take the extras to use in my blood sausage. You cook 'em for a long time and they turn all creamy
African-American butcher: Are you going to fry 'em?
Me: No, braise them and make a salad.
African-American butcher: Anything with the pig is good.
Older butcher: It's funny, I've never, ever seen one of those before.
Me: It is my goal in life to bring interesting new experiences to everyone I meet.
You got me. I didn't really say that. I just took the pig ears, got some olive oil and lentils, paid the cashier, and drove home.
You've been warned, squeamish ones. Here are the listeners:
They look much ickier in the photo than they do in life. I have since salted them heavily and put them in a bowl, where they will sit for the next several hours.