Take a visit to a Cinta Senese pig farm outside of Urbino were they raise, butcher and cure the pigs into pancetta.
Pork is used to make the filling of tortellini, bolognese ragu, crescentine or gnocco fritto, and many other specialties. We Love the Mangalitsa Pork! We Love Pigs!
Noah Charney on sausages, eating meat and a butcher named Egon.
Emiko Davies recounts the ultimate celebration of a traditional Tuscan family ritual: slaughtering a pig.
The King of Pork is back with the perfect recipe for your next medieval backyard festival.
In these days of light New Nordic cooking, Lars Hinnerskov Eriksen decides to go back to basics.
The King Of Pigs is back with one of his favorite ways of turning pork and fat into delicious comfort food.
This week’s Pig Of The Week column from Lars Hinnerskov Eriksen takes a populist turn for Easter, and becomes Chick Of The Week.
For every happy pig that gets to end its days as braised shoulder with haricot beans, there is a horror story to be told about intensive pig farming.
Our resident swine-lover Lars Hinnerskov Eriksen sings the praises of pork shoulder, and serves the perfect hangover sandwich.
Lars Hinnerskov Eriksen is a lover of all things swine, which is why we have given him his own column on the subject.