El Cocido Gallego: A Galician recollection from Mark Lugris of New York's El Faro by Joshua Greene
Cheeks
Guanciale makes the ultimate spaghetti alla carbonara with Italian whites, pinot noir & barbera by David Lynch
Shoulder
A Californian wild boar hunt followed by an Italian ragu with nebbiolo, sangiovese & cabernet franc by Wolfgang Weber
Pernil
The Chilean sandwich from the picnic cut with malbec, país & tannat by Patricio Tapia
Shanks
Jai Yun's braised pork shanks, Shanghai-style, with sauvignon blanc, cru Beaujolais & Chinon by Barbara Haimes
Chops
A southwestern crown roast for chardonnay, merlot, grenache & valdiguié by Mark Tarbell
Ribs
American barbecue to beat an Iron Chef, with sake, Bardolino, petite sirah & primitivo by Steven Raichlen
Loin
Roast loin with a fig salsa designed for mourvedre, or vermentino, roussanne or pinot gris by David Darlington
Bacon
Rashers by mail, with sparkling wines, riesling, syrah & zinfandel by Patrick Comiskey
Belly
Zak Pelaccio of 5 Ninth in New York supercharges belly for rich chardonnay, Rioja & Amarone by Melissa Clark
Cured Ham
Grandmother's Smithfield ham with Pouilly-Fuissé: A Recollection by Taylor Antrim
What are the best wines to savor with prosciutto, jamón serrano, Smithfield?
Cava, Sherry & rosé by Joshua Greene & Tara Q. Thomas
Sausage
Choucroute garnie from Chef Jean Joho of Chicago's Everest, for viognier, gewurztraminer & riesling by Peter Liem
Skin
Crackling snacks for moonshine and wines, like Champagne, verdicchio, Fino, and monastrell by Fred Thompson
Tail
Fergus Henderson of London's St. John restaurant reflects on his love for offal and red Burgundy by Nick Lander
Introduction
by Joshua Greene
Talking Pig with Dan Barber of Blue Hill at Stone Barns
by Melissa Clark
The Porchetta Man
by Alan Tardi
Dogs of Madison Square: An interview with Danny Meyer
by Jeffery Lindenmuth
The Cure
by Robert Pincus
The New Age Hog: Raising Organic Pigs
by Patrick J. Comiskey
Sources
Index of Wines Tasted
