In the Magazine

Today: A Sidewalk Pork Roast

A roast pig, cooked slowly for the whole honest world to see, is one of the supreme gastronomic spectacles. Rob and Robin tell us about one going on between 12:30 and 7 p.m. today at the pork-cellent downtown eatery Il Buco. We believe that the biggest draw of a pig roast is the exceedingly crisp and flavorful skin, known as the “crackling.” In his 1822 essay “A Dissertation Upon Roast Pig,” Charles Lamb had this to say: “There is no flavour comparable, I will contend, to that of the crisp, tawny, well-watched, not over-roasted crackling, as it is well called.” [Pig Festival]

Today: A Sidewalk Pork Roast