Pig Perfect
Posted by melissamccart on May 15, 2008
I kind of love this article from Time Out New York– the best of for every part of a pig: head, fatback, skin, shoulder, ears, loin, ham, ribs, liver, bacon, belly, feet, cheeks, caul fat (?) and blood (!).
Any weigh-ins for the DC’s Best of the Pig?
Mio has ridiculously good headcheese, which I usually find weird and disturbing. And Tallula’s guanciale, lardo and bacon are among my favorites. But then there’s the delicious work of Peter Smith at PS7’s and Dan Fisher’s at Restaurant Eve, of course. I may have revisit soon for a tasting trip.
