Tuesday, February 9, 2010

This little piggy was yummy

I suppose there are as many types of porchetta in this world as there are stuffed and roasted pigs. Ours was nothing like Salumi's, but that's not a bad thing. It was just different. However, I was saddened by the leathery skin - it is to be expected, but I was hoping for something crispy-salty and edible. We carved the pig into thick slices, revealing the mosaic of pork inside. Very tasty, especially the nice fatty bites, but just not the same. Sorry Chef G, I'm still hankering for Salumi's porchetta...

Here are the before shots (courtesy of Natalie):

Pig slug indeed.

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