Saturday, January 27, 2007

Pork Cocktails?

My Brooklyn connection Mr. Sidetable sent me an article from the New York Times about the new Italian restaurant Porchetta in the Carroll Hill neighborhood. According to Frank Bruni, the Times' reporter, the cocktail is basically a traditional (if top shelf) margarita, but with crushed pork cracklings and salt around the rim of the glass. As Bruni writes:

Be it belly or chop, from Niman Ranch or Meadowbrook Farms, as an accessory to seafood or a wellspring of salumi, pork has been staking such a piggy claim to prominence of late that its appearance in a cocktail feels less shocking than inevitable. What took the little oinker so long?
He goes on to note that the flavor of the pork isn't very noticeable in this drink (thank god!), which serves more as a gimmick than anything else. Porchetta, of course, is a pork roast, usually de-boned and rolled. I'm sure you can find a recipe for this traditional Italian dish in a book called Pigs and Pork: History, Folklore, Ancient Recipes about the history and development of pork consumption in Italy. I just picked up a copy at a bookstore in Key West but haven't taken a look at it yet. The pork cocktail reminds me of the 1993 album Pork Soda by Primus, naturally.


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