Despite what the supermarket aisle may lead you to believe, there’s more to an animal than neatly wrapped styrofoam trays of meat. From tongue to tail, offal (pronounced awful) encompasses all those ...

Although by no means a new practice, nose-to-tail eating remains more relevant than ever. Repurposing every animal cut is not only more sustainable -- and affordable -- to the alternative, but also ...

In 2013 Food Republic declared pig’s tail the new pork belly (and pork belly, of course, is constantly being dubbed the new bacon). Vince DiBattista, chef at Campagnola and Union Pizzeria in ...

Walter Jeffries and his wife Holly raise pastured pigs on Sugar Mountain Farm, their sustainable homestead in the mountains of Vermont. To improve their ability to get their pork to their customer’s ...

Get ready to go hog wild. On Sunday, some of the best chefs in Boston will come together for Cochon555, a city-hopping, countrywide culinary competition dedicated to all things pork. This is the ninth ...

THIS IS NOT the pork roast you remember. Gone are the days, thankfully, when we cooked pork to 160 degrees. Done right, a pork roast is tender and tasty, moist inside, with a nice crisp exterior. For ...