When I do eat meat, I like to go big. Or in this case, pig.
Last night during our first foray out to the hip, happening–you know, GQ-approved–new spot from Philadelphia’s beloved Marc Vetri, Alla Spina, there was no way I was going to resist the chalk-scrawled depiction of a pig’s head on the specials blackboard. I never pass up an opportunity to try something new. Especially when it’s a true snout to tail eating.
We were greeted by this fellow:
And, well, all I can say is that we quite enthusiastically welcomed him to the table:
So, as you can see by the lack of brains and eyeballs in that pile of debris, this experiment in “will I be able to survive when we finally make it to Mongolia for my dream trek across the steppe” was a complete and total success. Yum!
No seriously, yum. Eyeballs are delicious.