For my 500th post I decided to dedicate it to pigging out. Pork is so popular in Tuscany and most of my clients adore visiting and tasting at the markets and butcher shops. I thought I would let the rest of you come on my virtual tour. I am very lucky to be able to…
A small gift for Pigging out in 2009- Porchetta
For those of us who don’t want to try to get whole hog or even a half a hog to make porchetta, here is a smaller home version I do using pork belly, known as pancetta in Italy. Not the pancetta which is already cured like bacon, but meaning just “the belly”, la pancia. I adore…