您有膽量出席沙利鎮一年一度的豬腸祭嗎？這個節慶的最大特色在於，烹飪及食用大量的豬小腸("chitlin's")，或者又名煮熟的豬腸。這個節慶始於1966年，當時的鎮長正在想辦法募款，好為沙利鎮購買新的聖誕節裝飾品。

南卡羅來納及南部其他各州將豬小腸視為一道美食(一道特殊而令人垂涎的食物)。但食用前必須經妥善處理過。它們必須先用冷水徹底浸泡及沖洗七次，並重覆用手將多餘的脂肪及污物挑掉，然後再煮到它變軟為止。它們有不同的烹飪方式。最基本的做法是，將豬小腸浸泡在加有鹽、黑胡椒或辣椒、醋及洋蔥的水中3到5個小時；但話說回來，每個人的食譜各有不同。有時候，它們會跟豬胃一起烹煮，或搗碎後，放入鍋中油炸。

這個節慶的參加人數正穩定成長中，由一開始的1,000人，到現在介於40,000到60,000間的平均人數，總共吃掉了10,000多磅的豬小腸！

Do you have the "guts" to attend the Chitlin' Strut held every year in Salley, South Carolina? The main focus of this festival is the preparation and consumption of large amounts of chitterlings ("chitlin's") -- otherwise known as boiled hog intestines. The festival began in 1966 because the mayor was looking for a way to raise money for new Christmas decorations for the town of Salley.

Chitlin's are considered a delicacy (a special and desirable food) in South Carolina and other parts of the South. But chitlin's must be prepared carefully. They must be soaked and rinsed thoroughly in several changes of cool water, and repeatedly picked clean, by hand, of extra fat and specks. They are then boiled and simmered until tender. They can be prepared different ways. Standard recipes call for simmering the chitlin's for three to five hours in water seasoned with salt, black pepper, and perhaps hot peppers, along with vinegar and an onion. But everyone has a different recipe. Sometimes they are cooked with hog maws (hog stomach), or fried in a batter.

The festival's popularity has grown steadily from 1,000 people when it started to an average crowd of 40,000 to 60,000 people today, who eat more than 10,000 pounds of chitlin's!