There were two pigs used for the dual suckling pig demonstration with Candido Lopez and Joan Roca. The first one was finished during the demonstration and cut with plates by the two chefs. The second pig was left cooking in the oven long after everyone had filed out of the main stage area of the conference. We were lucky enough to get an invitation to the back kitchen for when the pig had finished cooking. We finished our allotted time at the table signing books with Matt of Kitchen Arts & Letters and headed to the back to take a peek. Timing is everything and the pig was out of the oven and resting on sheet trays. Andy quickly informed that the only rule was no utensils and urged us to take a taste. We snagged a few choice bites of cracking skin and juicy meat before chaos descended and the room quickly filled with staff and volunteers. It was so much fun to see them digging in to the pig. Everyone there has been been working hard behind the scenes to pull this event together and we felt privileged to be included in the feast. After a few quick pictures we slipped away to let them enjoy themselves. Last October we did a class on pork and apples featuring suckling pig and a variety of locally procured fruit. With the taste of today's pig lingering and inspiations from the demonstration, we may have to do a new spin on the old classic sometime in the very near future.