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The Pig Trend #2: pure porcine perfection on a plate (aka Lardo) http://linkd.in/WaLhSe
The nose-to-tail foodie movement has helped save what Bourdain dubbed the "nasty" bits from the discard bin & restore them to their rightful place in the culinary limelight. Of course, in Italy, where I hear they know a thing or two about eating well, fatback cured with fresh herbs in marble basins has never been shunned - not since they began making it in Roman times.
Delectable Lardo di Colonnata is now available for your dining pleasure at eateries stateside including Perbacco in San Francisco; as a hamburger-topping option at Farm Burger in Atlanta; and in Charleston, SC, at Two Boroughs Larder, where they dish up a globetrotting multi-culti blend of Spain (Iberico Lardo), Asia (pears) & Arkansas (black apples).