"On the South Side, Park Packing is another one of those places the traditional cook will go berserk for. They have huge buckets overflowing with oxtail, whole veal, and goat heads for roasting, lamb tripe, smoked turkey heads, beef spleen, and anything else you could think of. As the younger generation pulls away from offal and uncommon cuts, butchers stop stocking them, so Park Packing is a rare find." - Nylah Iqbal Muhammad
