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??!
Hey- I think it is a brilliant idea. Mamafuko is a fab place, love it. Now you have to read this: The Whole Beast: Nose to Tail Eating by Fergus Henderson
Read it. I love Fergus!
Your destiny is to be a dead piglet with a sprig of rosemary in your eye?
Yes, a dead piglet with a sprig of rosemary in my eye and a dead tongue licking a slab of meat.
perfect! I could not wish for a better future
I wish to be wrapped in a lattice of bacon, as well.
http://www.nytimes.com/2009/01/28/dining/28bacon.html
[…] to trek down from the Upper West Side to indulge my full blown obsession with David Chang and pork. As usual, the steamed pork buns were incredible, but the true standout dish was the bouchot […]
[…] to trek down from the Upper West Side to indulge my full blown obsession with David Chang and pork. As usual, the steamed pork buns were incredible, but the true standout dish was the bouchot […]