I always thought of mountain oysters as pig balls, but maybe that is just a local assumption, as Tennesseans are very big on eating pig, though, I have never tried hog nuts, even though it was common in my youth to be present or even helping, slaughtering a hog to put in the deep freeze. Not much went to waste. I have, of course, had pigs feet, ears, chitlins (didn't really like or develop a taste them), and have many times, enjoyed hog brains, fixed as brains and eggs, scrambled for breakfast. I have even served that at breakfast, for small cadre of Army Officer friends, at my quarters in Armor Officer Advanced School. Result on that were mixed. Special Forces LTC (West Point grad), living next door, I was shepherding through Armor School, didn't bat an eye, but, of course, these guys (or at least the ones I've met) will literally eat anything. A CPT from Michigan (Armor Officer, like myself) looked at it as cultural experience, glad he tried it, seeming to like it, though not wanting seconds after finding out what he was eating. My room mate, a Armor Major (Officer aid to a two star) was highly pissed, finding out what he had been eating, but not able to identify the meat seasoning, left the table to put fingers down his throat in the bathroom. The native Hawaiian 1LT (transitioning from Infantry to Armor), quickly remarked "God Damn!", "Burke's a *****" "load me up again." "This is home cookin!" I figure, not much of a pig escapes Hawaiians.