The latest issue of Gourmet Live is going hog wild with an in-depth look at pigs, from birth to plate. Join farmer Kristin Kimball as she shares her complicated relationship with the hogs she raises for food, and catch up with offal pioneer Chris Cosentino, who doesn’t let a single part of a good pig go to waste at his popular San Francisco eatery, Incanto.
Then it’s then time to dig in with our picks for the five best mail-order hams from across the country. Spiral-sliced, sugar-coated, and smoked, get a jumpstart on your holiday menu-planning with flavors for every occasion. The gluttony continues as Gerry Dawes spotlights Spain’s celebrated Ibérico ham, and Hank Shaw takes us along for the ride as he stalks, kills, and cooks a wild boar.
You’ll find all of these stories and more in the latest issue of Gourmet Live. And now we’re dishing out three times the App Exclusive content, so check out three full-length features from this week’s issue:
- The Pigs Are Alright by Kristin Kimball
- Bringing Home the Bacon … With a Rifle by Hank Shaw
- 10 Questions For Chris Cosentino
[...] fattened on acorns, are to Spain what foie gras is to France, . . . Read the rest of the article in Gourmet Live, the successor to Gourmet magazine. The current Hog Heaven issue is available on iTunes as an app [...]