The Pig is Truly a Noble Creature
Tom Rea’s new cookbook, How to Roast a Pig, gives hog-lovers a straightforward guide that outlines the most popular variety of cuts that a pig can offer. From the classic ham and cheese sandwich to succulent bacon, Tom covers basic roasting techniques using the most common joints and cuts, from loin chops to Boston butt. Start with pork belly. The thin layers of meat in a well-cooked belly are as tender as those of the tenderloin. Not to miss, the belly is one of the cheapest cuts of the pig. Go for glazed ham when family comes into town, and enjoy sandwich filling for days. This book is a must for serious home chefs. How to Roast a Pig by Tom Rea is available online and in stores for $25.