Grilled Lung

This very simple recipe came to me from my father-in-law who grew up in Columbia.  He remembers as a child having grilled lung simply seasoned right off the grill.  This dish provides a quick energy snack while continuing to quarter the animal.

Preparation Time: 10 minutes
Cooking Time: 20 minutes

Cooking utensils:
Wooden ladle or spatula


Prepare a substantial coal bed for grilling the lung.  The fire should be burned down to a very hot bed of coals with little or no flames remaining.

Slice the lung into ½ inch slices trimming out the cartilage tubes (which can be cooked in the soup stock), salt and pepper, grill slowly over a hot coal bed until the lung is firm and toasty.  Eat hot off the grill.  Serve with a hot sauce such as Tapatio or Chalula.

More recipes from the Animal Processing Workshops.

Learn more about our Animal Processing Workshops.


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