Fine Swine

In a world where prewashed, precooked and preprocessed foods are usurping ever more supermarket shelf space, it's easy to forget the origins of what we eat. For those who enjoy sausage but would rather not dwell on its provenance, this ignorance is bliss. For those with more curiosity, there's a book: Pork & Sons, a collection of ruminations and 150 rustic recipes in which the star isn't bacon, black pudding, salami or Speck, but the creature that is the source of these culinary treats.

Already a best seller in France, Pork & Sons won the Grand Prix de...

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