The Cool Pig

Pork is the new black, actually dissecting and utilizing every porcine product from a herritage breed of pork is the new black.  I have tried wearing black and it looks alright, though at the end of the day I still enjoy lime green and blaze orange.  Enough fasion and into the food.  We are a small place and a large pig can be overwhelming.  Similarly, I enjoy working on a smaller rather than larger scale.  So, we got in a small pig and are planning an array of dishes and preservative techniques in the coming days.  I definately want re-look at slow cooked pork head as well as braised young pork belly.  These preperations seem to make my mouth water and now that we are  better able to control cooking temperatures and mediums a foray into the world of pork seems appropriate.