Pork

I was talking with Don Kerstens from Select Fine Foods about Berkshire pigs and pork fat and also cooking with pork blood - more about that later - which reminded me of a tasty sandwich I had in New York at Porchetta last month.  Porchetta is not a restaurant, but a small storefront with a counter, some stools and a short menu. The reason to go here is revealed immediately on entering - a wonderful piece of roasted crisp pork waiting to be carved - their version of porchetta.

 

Here it is piled into a ciabatta bun in with the bits of crackling lying amongst the pieces of meat. Watch your teeth. The meat is well seasoned with a mixture of rosemary, garlic, sage, salt, pepper and according to the menu wild fennel pollen then slow roasted with its skin. It was delicious.  I would have liked a fattier cut, like the shoulder instead of the loin, but New Yorkers are not huge fat fans, yet. And just in case you think I eat only meat and fat, I did order the garlic greens too.