it an interesting read. *** Oliveto’s Whole Hog Dinner Thursday Feb 23rd Hog Heaven or Why I’m not Kosher Menu: http://www.oliveto.com/wholehogdinner06.html I happily managed to sneak myself and my friend Steph in for a...

Will be driving to Peekskill for a day then in the City. Any place sells whole cuts of Berkshire Hog in the area? Thanks

I’m cooking a whole 100lb hog at a party in a few weeks. I’ve never done it before. Now my former braggadocio is quickly materializing as an ulcer. If anyone is willing to take the time to help, I’d be much...

Dang — I want to come to your place for dinner; the menu sounds awesome! I know that Barrida Churasquiria (sp?) at 1000 College does whole roast suckling pigs (also, best portugese chicken, piri-piri sauce and patio in the...

Has anyone eaten at the Copper Hog in Bellingham? If so, how was it?

I’m roasting a whole pig (Niman Ranch, procured for $1/lb through Cafe Rouge), and I’m having trouble tracking down a spit that can accomodate a 125 lb pig. Any suggestions? I live in Berkeley, and I’m familiar...

pork barbecue ribs

Skagit River doesn’t sell the half or whole hogs anymore. It’s sad because I really like their pork. I have not talked to Sea Breeze yet.

Three of us went to the new Hog Island Oyster Bar in the Ferry Building last night and were thoroughly charmed. It’s a small U-shaped bar with a few tables to the side, but it feels spacious, as one whole wall is a window...

Located on Gulf to bay (corner at Keene Rd)in Cleawater. The owner has also “Salt rock grille” & “ Island way grille”. Both two place is kind of middle high class type restaurant. However, "Hog fish grille"...

I had dinner Dr. Hogly Wogly’s on 10/1/05 (I was in SFV for Necrocomicon; media circus, OJ, etc.) I ordered the brisket and spare ribs plate; brisket sliced thick, covered in a sticky sweet BBQ sauce, very tender. Spare ribs...

Eek! There are sure a lot of replies to my post here, even though I haven’t said a whole lot worth replying to. Is that just a fluke of the technology? I was advocating neither for nor against Hog Island in my reply to Han,...

I finally embarked on my hog jowl project yesterday. I have two jowls curing in salt, sugar, thyme and pepper for guanciale, I have two curing in maple, brown sugar and salt for bacon and I roasted one in the oven with salt,...

Poggio restaurant’s Peter McNee cooks the best whole hog.

I’m on a mission to make head cheese. Before you gag at my desires, has anyone seen a place in San Diego (I’m guessing mexican market somewhere) that sells whole hog heads? I may settle for veal head from Vine Ripe if...