Today: A Sidewalk Pork RoastA 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]