FALL 2005


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the main menu
Snouts & Ears
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

side dishes

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