The forward of Christien Meindertsma’s book, “Pig 05049,” explains how an old Sicilian professor bragged that, in the old days, when a pig was slaughtered, every part of it was used. The meat became dinner, the blood became pudding, the bones used in soup stock. It was meant as a lesson in traditional frugality, but after some investigation, Meindertsma found that the same is true today — just with a modern twist.

The writer and artist followed the remnants of one 228.1-pound pig — the one her book is named after — and discovered that not only did nothing go to waste, the parts ended up in an astounding 185 different products

CLICK HERE TO SEE WHERE VARIOUS PARTS OF A PIG END UP