After a pork fueled meal at Ssam Bar in the East Village and brainstorming session hours later with an old friend from Yale, I have realized my calling. I was put on this earth to celebrate pork in all its forms: bacon, guanciale, shoulder, head cheese, lonza, prosciutto, whatever. I intend to write a book about Italy’s pork traditions with a particular interest in those that are threatened or are in decline. Look for it at your local bookstore in 20??!