With pork belly, oxtail and other lesser cuts of pork becoming popular, the pig is making a comeback on menus everywhere. Nose to tail dining has become a buzzword in the last few years, and for good reason. Kitchit Chef Nick Rappoport, who specializes in butchery, is thrilled with the resurgence of pork. “I think many of the common meats have been overplayed for long period of time and that people were ready for a change,” he explains. “This has opened up the possibility to not only cheaper meats, like pork, but cuts that are very versatile. It’s a win-win since restaurant patrons are happy to explore new proteins and chefs are excited about the potential to create unique dishes.” Below, Rappoport walks us through some of the best parts of the animal and how to do it right at home.
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