In his fresh meat case, Kenny Heitzman of Cut Rate Market displays spare ribs,
chuck roast, beef stew meat, pork chops, and chicken just like any grocery.
Nearby are logs of locally made sausages, franks, bologna and braunschweiger.
Heitzman’s market also is the place to go for traditional soul food meats, and
the bulk of the case is devoted to exotica such as oxtails, turkey necks, fresh
rabbit, hog maws (stomach), pork neck bones, kidneys, feet, ears, tails and
snouts.
Watez Phelps, Ivy Tech Hospitality Department chair and Culinary Institute
graduate, is passionate about soul food.
Photo Caption: The meat case at Cut Rate Market on Lincoln Avenue is stocked
with pork kidneys, pig ears, head cheese, souse, pig feet, pig tails, hog maws
(stomachs), and pig snouts.
Photo Credit: Aimee Blume / Courier & Press correspondent
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