Touting the Snout-to-Tail
Sure, when Mario Batali calls them guanciale they sound palatable — or at least more palatable than 40 Acres’ term: “little fat bombs” — but a pig’s cheek is a pig’s cheek. And it makes bacon seem like a minor indulgence. And that’s just one of the many parts of the animal routinely wasted by city sophisticates. Hankering for some salted and grilled crispy hoof, or a bit of boudin noir (pig’s blood)? Maybe a sow’s ear? The folks at Time Out New York have done us the service of compiling a tour of the whole hog moving through some of city’s top swine servers.
