An amazing sense of power flooded over me

An odd thing happens when meat intrigues you as much as it does me and Tom, you end up with meat that you don't know how to prepare.  In the past I would simply grind it up and throw it in a sausage.  However, In this situation there is an interesting twist.  In addition to all the other meat we bought to explore the art of charcuterie, we also ended up with a pork heart.  It poses a pleasant puzzle as to how best transform it into something edible that also retains it's unique characteristics; for this reason I didn't want to disguise it among other things in a sausage.  I know what to do with cow hearts, the classic Peruvian dish of antecuchos immediately leaps to mind.  Its swine counterpart has me a bit stumped.  I'm going to keep thinking about it, but if anyone out there has a suggestion, please contact me.  At the very least, it is a lot of fun to hold it in your hand...