Which chef will bring home the bacon? (By Lessley Anderson)

Sunday pork feasts at Joseph Leonard. (By Mark Hokoda)

A show-stopping centerpiece for a pork party. (By Mark Hokoda)

Our associate food editor goes to the Southern Foodways Alliance conference to celebrate the year of the pig and other Southern delights. (By Kate Ramos)

Your chef might be slipping you some offal. (By Jane Black)

Skin it, tie it up, let it hang: step-by-step instructions to make your own.

The country ham is our native prosciutto or serrano, though most Southerners wouldn’t dream of throwing an uncooked leg on a deli slicer and shaving some to go with the asparagus. Most Northerners, meanwhile, have never heard of... (By Sue Moore)

We go for the real meat, the sustainably farmed, humanely raised and slaughtered, heritage, no-hormone, quality product, and for guys behind the counter knowledgeable enough to tell us where the meat came from and how to cook it.

Get the most out of your wedding caterer. (By Roxanne Webber)

Our food editor reports from Slow Food’s global get-together. (By Aida Mollenkamp)

Poggio restaurant’s Peter McNee cooks the best whole hog. (By Lessley Anderson)

Peter McNee won Cochon 555 with this menu. (By Lessley Anderson)

As a New Jersey assemblyman readies a bill to ban foie gras, Anthony Bourdain and Michael Ruhlman explain why that idea’s for the birds. (By Christy Harrison)

In which a rare uncloven pig is loved, killed, and gloriously cooked. (By Nicholas Day)

The Washington Post tackles the logistics of buying your beef on the hoof. (By Miriam Wolf)