In 2013 Food Republic declared pig’s tail the new pork belly (and pork belly, of course, is constantly being dubbed the new bacon). Vince DiBattista, chef at Campagnola and Union Pizzeria in ...

It’s time to go whole hog in Lost Recipes as we looking back on the many pig parts people cook — beyond beloved bacon, Boston butts, ham and pork chops. The saying is that everything in the pig but ...

Despite what the supermarket aisle may lead you to believe, there’s more to an animal than neatly wrapped styrofoam trays of meat. From tongue to tail, offal (pronounced awful) encompasses all those ...

Once upon a time, chefs did not have to cope with the challenge of garnishing a pig’s face for service. These chefs would place an order for tenderloins and chops and—presto!—there was half of the ...

Foodies gobbling up offal from N.Y. to LA Chefs delight in %27fatty%2C unctuous%27 taste But Iowans will have to cook it themselves for now DES MOINES -- It appears ...

Six days will go by before the pig head is ready for tortillas. The Berkshire porker first needs a bath in a sugar and salt brine for one business week. All the gnarly bits have been removed, ...