Catching Up on October

Where to start?

I'll make it quick.

The month began with an enormous hunk of pork.

A good friend of ours turned 30 the first weekend of the month. So a big party was thrown. Potluck of course.

My contribution. Arrista a la porcetta. A visit to the Fatted Calf in Napa the previous month exposed me to this porcine delicacy of the Gods. Leave it to the Italians to do the following;

-Take a pork loin;
-Take a whole pork belly, skin and all;
- Slather garlic, salt, pepper, rosemary, lemon zest, all over the interior of the pork belly;
- Roll the pork loin in the pork belly, with the skin on the outside;
- Tie it up;
- Pop it into the oven at 375 degrees for four hours;

What we got -- pork fat goodness. It wasn't as good as the Fatted Calf -- my pork loin was dry, but the side bacon was decadent & delicious. Bit much for the crowd at the party though.

Can't blame them. They didn't grow up in a culture that worships pig fat.