Suckling Pig Happy Hour

Could any 4 words sound better together? From 6:00 - 9:00 every Tuesday night, Marc Forgione will be serving all-you-can-eat sucking pig sliders along with a 2-for-1 beer special (it probably will not be Porkslap... but you never know). The suckling pig is cured in salt, sugar & aromatic spices and then cooked in beer, bacon & butter. For $29 there will also be a limited Suckling Pig Face Special—also a great combination of 4 words. You’ll get to stuff your pig face with grilled toast, smoked whipped potatoes, green mustard, house made pickles and spicy red cabbage.

Review: Locanda Verde’s Fried Chicken Live

Fried Chicken Live dinner at Locanda Verde at Greenwich & N. Moore in Tribeca.

Matt Greco’s (of Char No.4) house-cured bacon with white beans and tomatoes:

The Pork Trifecta

Pancetta (pictured above) and even prosciutto are often referred to as Italian bacon. Fox News gives us a lesson in the “Holy Trinity” of Italian cured pork... Basically, it's not bacon.

Pancetta

Cut from the belly but not smoked like traditional bacon. It is salt-cured and seasoned with spices (such as nutmeg, pepper, fennel and garlic) and then air dried for 3 months. 

Guanciale

Cut from the jowls and rubbed in salt, peppercorns and thyme. It is then hung to air dry at about 60°and ready to eat in 3 weeks.  

Prosciutto

A salt cured whole leg of pork aged for up to two years.