Barbecue University and Primal Grill television cooking host and prolific cookbook author, Steven Raichlen, in a recent interview addressed my question, “Do you have any explanation for the pork, bacon phenomenon?”Raichlen, the author of Planet Barbecue replied, “Several things. It’s a formerly commonplace food that has been ennobled by a new wave of connoisseurship. New cuts (e.g., pork belly), heirloom breeds and the fact that even the most super-premium pork is still a lot more affordable than a prime or aged beef.”
Get all the details:Cochon 555 - the whole hog, snout to tail - local event
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