Pork, the King of Meats

My bud, E, recently read Fergus Henderson’s book, The Whole Beast: Head to Tail Eating. He decided to embark on a little experiment involving the cooking of pig liver and spleen. He’d already made his own guanciale and bacon, so this was just one more step. He documented his journey here. These were some of the results:

Sauteed pig liver with greens, radishes, capers and vinagrette

Figs wrapped in guanciale and bacon

Pig spleen with bacon and sage, red onion, collard greens with bacon and okra