Snout-to-tale pork cookery is de rigeur at Boston restaurants, reports the Globe in an article that reads like it was written in 2005, but was actually published in today’s paper. The hilariously belated trend piece contains breaking news like: chefs love pork belly (which “can be amazingly delicious”), some chefs have porcine tattoos, lardo is “cured fatback going by its Italian name,” and many chefs prioritize piggy goodness over leaving a small carbon footprint. Thrilling! We look forward to 2013, when the Globe will, undoubtedly, publish a long piece about upscale comfort food.
Whole Hog [Globe]