Next time I run across a live pig, I'm going to give him (her?) a hug.
But, in the meantime, since there are no live pigs in my immediate vicinity, I'm going to enjoy my "dry coppa", on a fresh-baked epi with some provolone.
Saturday, November 17, 2007
Post #36 - Coppa Cabana
The pig is a wonderful animal. Just think about it - bacon, pork chops, pancetta, pork belly, char sui, chili verde, salami, sopressata, lardo, paprikas, capicola, coppa, prosciutto, Jamon Iberico, etc. etc. etc.
Next time I run across a live pig, I'm going to give him (her?) a hug.
But, in the meantime, since there are no live pigs in my immediate vicinity, I'm going to enjoy my "dry coppa", on a fresh-baked epi with some provolone.
Next time I run across a live pig, I'm going to give him (her?) a hug.
But, in the meantime, since there are no live pigs in my immediate vicinity, I'm going to enjoy my "dry coppa", on a fresh-baked epi with some provolone.
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