FireKitchen on MSN

For all pork fans: Here's how to use every piece of the meat and make some delicious meals

From pig’s feet, pig tails, and fresh ingredients, a rich broth is created – refined with leeks, onions, garlic, and a good ...
Chicago Reader

Vince DiBattista takes nose-to-tail cooking quite literally

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 ...