Dish of the Week: Piggy

Anthony Bourdain describes bacon as the gateway food for vegetarians – the one item that will push them into full-fledged carnivorous rage. Salon thought it only fitting that they have Pork Week – a series of articles focused on delicious piggy. From interviews with key chefs to deep thoughts on bacon and piggy love, it’s a drool-worthy series that probably makes the eyes of even the most vehement of vegetarians glaze over. The animal even inspired one local chef to get a pig tattoo.

And how could we pick just one place that serves up the best piggy dish? From the crisp-skinned roast suckling pig at Mark’s Duck House and Vosges’ Mo’s Bacon Bar to the jamon Iberico at Jaleo to the delicious slices topping patties at one of the dozens of new burger joints, there is so much delicious piggy to be consumed. And to show a little sympathy for those struggling, sacrilegious vegetarians, as well as Kosher-adherents, there is bacon salt. There’s no question that this wonderful, magical animal is making a huge surge to be more than just the other white meat. And how will this trend continue? Perhaps Mr. Yogato might consider bacon as one of their new froyo toppings. All we have to say is, “Bacon. mmmm … *drooooool*”.

Photo by navonod