Pig Day: Know Your Salami
February 2nd, 2009 By Anya Fernald
Pig Day starts early in the morning with a rushed drive to pick up a beast and haul it back to our house in Oakland, California. Usually the rendezvous with the our pig is at a farmers’ market or a collaborating restaurant. We pick up the animal – whole and gutted – and realize again that a whole pig is a nastily unwieldy thing as we struggle to get it into the car. At this point, my husband Renato’s grumbling – which has been a low gurgle for the few days preceding Pig Day – grows louder. Read More