You should probably avoid eating the lungs of any animal, as they are a prime breeding ground for many types of bacteria, viruses, and airborne contaminants.
However, if you that doesn't dissuade you, you could either boil them (making sure to switch out the water after about 5 minutes of rolling boil).
Another option would be to soak them, rinse well, and cook to a minimum temperature of 160 degrees Fahrenheit (as measured with a kitchen thermometer inserted at the thickest point of the meat).
However, as being almost completely made of thin, mucous-lined, muscular walls, I can't think of any good way to prepare them, so that they would be even remotely appetizing.
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Pig lungs.
Lungs collect oxygen.
The pig has not yet used the lungs to breathe, so therefore they lungs have not been inflated and filled with air.
The main function of a pig's trachea is to breathe. It is part of system of passages that allow air into the lungs.
When the lungs do not function the backup respiratory system takes over the function of the lungs. This is true in a fetal pig.
If the umbilical cord is not cut off it will deteriorate after the pig makes full use of its lungs. The pig uses its lungs immediately after it is born.
chest cavity
At birth
smoothe
rib cage
Trachea