What part of a pig is used in the Southern soul food dish called hog maw?

The Southern soul food dish hog maw uses a pig stomach.

Hog maw is the stomach of a hog, cleaned and commonly stuffed with ingredients such as sausage, potatoes, and onions before being baked or simmered. The dish is strongly associated with Pennsylvania Dutch cooking, but variations and related preparations appear in Southern food traditions as well.

The name can refer both to the organ itself and to the prepared dish. Because the stomach is a tough muscular sac, thorough cleaning and slow cooking are important. The stuffing absorbs juices and seasoning while the outer casing becomes tender.

Hog maw is sometimes confused with chitterlings, but the two come from different parts of the animal. Chitterlings are pig intestines, whereas hog maw is the stomach. It is also distinct from hog head cheese, which is a set preparation made from cooked head meat and collagen.