![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4hWwWbjjTHf_wVBAKLo10pJUvscQCGd27Bpe2OtSVv1Np4M2x6CmwJEWXbrHc20PxvQ20F-BuJ9x9kIdSJHMoNAyTneEpmGiHiyy07-DdLC7sF6JyVkd7cg8W-O_cStTydE6j/s200/whole+hog.jpg)
Raichlen, the author of Planet Barbecue replied, “Several things. It’s a formerly commonplace food that has been ennobled by a new wave of connoisseurship. New cuts (e.g., pork belly), heirloom breeds and the fact that even the most super-premium pork is still a lot more affordable than a prime or aged beef.”
Get all the details:Cochon 555 - the whole hog, snout to tail - local event
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