high on the hog

Back Forty Starts Serving Whole Hogs, Porchetta Plates

The venerable Bo Ssäm is getting some stiff competition (or some fatty, crackling competition, anyway) as the East Village’s most ostentatious meat dish — Back Forty tells us that if you book their farm table at least a week in advance, you and up to eleven companions can devour a whole pig that’s been stuffed with herbs, garlic, and Seckel pears, and oven-roasted. The $600 fee includes a seasonal salad, two sides, and a whole pie. If this sounds like a bit much, stop by on a Monday night, when chef Shanna Pacifico will serve thick porchetta-style slices of the pig, along with black beans and sautéed greens, at the more modest price of $24.

Advertising

Recent News

 
NY Mag