I take pictures of pig I dig throughout the year--so I have enough to do 16 days.
But I will also be hunting it out over the next two weeks or so as well. The fall is a nice time for pig. Well, the summer is too. I guess it's a year round treat.
And typing of treats brings me to one of the best I've had recently.
Pork rinds/cracklins/scratchings at upscale bars and restaurants.
These are not you're run-of-the-mill, plastic bag, road trip-impulse buy Pork Rinds.
I've already been to Barbuzzo twice for Marcie Turney's "Pig Popcorn." It's mandatory. It's so airy- and it for some reason the food compaction is limited-which is always a good thing.
When was the last time you were at Xochitl?
They have Chicharonnes on the menu served with a radish, mint and salsa verde.
BEST part? There are no carbs in pork rinds. There's some fat (like 9 grams a serving) but there's also protein so they're sorta kinda good for you if you're on a no carb diet.