| Name | Wat’r | Prot. | Fat | Ash | Carb. | Cal. per lb. | Comp. Cost | Characteristics | Use |
| Feet | 55.4 | 15.8 | 26.3 | .8 | ... | 1360 | Economical | Easily prepared | Stewed, pickled, boiled, breaded and fried |
| Ears | 63.5 | 18.9 | 17.1 | .5 | ... | 1080 | “ | Needs slow cooking | Stewed or boiled in head cheese |
| Head | 45.3 | 13.4 | 41.3 | .7 | ... | 1935 | “ | Needs slow cooking | Boiled, roasted |
| Kidneys | 77.8 | 15.5 | 4.8 | 1.2 | ... | 490 | “ | Must be prepared carefully | Sautéed, boiled or stewed |
| Heart | 75.6 | 17.1 | 6.3 | 1.0 | ... | 585 | Medium | Needs long, slow cooking | Boiled, baked, braised |
| Liver | 71.4 | 21.3 | 4.5 | 1.4 | 1.4 | 615 | Economical | Easily prepared | Fried, baked, larded with onion, fried with bacon |
| Brains | 75.8 | 11.7 | 10.3 | 1.6 | ... | 655 | “ | Needs care in cooking | Rissoles, creamed, scrambled with eggs |
| Tongue | 58.7 | 17.7 | 19.8 | 3.6 | ... | 1165 | Reasonable | Needs care in cooking | Sautéed, stewed, braised, boiled |
| Snouts | 47.5 | 13.90 | 38.1 | .5 | ... | 1809 | Economical | Long, slow cook’g necessary | Stewed, or boiled with vegetables |
| Tail | 15.0 | 4.1 | 66.9 | .3 | ... | 2900 | “ | Long, slow cooking | Boiled, soup, braised |
| Jowl | 16.0 | 5.9 | 78.8 | .2 | ... | 3435 | “ | Needs slow cooking | Boiled with vegetables |
| Lungs | 83.3 | 11.9 | 4.0 | .9 | ... | 390 | “ | | |