friday feast: hamming it up


Oinkity oink oink.

Happy March!

It’s National Pig Day!

Gather round, ye swines, sows, piglets and poetry-loving porkers. We’re mud-wallowingly happy to squeal your praises today. Surely none other in the animal kingdom is as clean, intelligent, belly beautiful or lick-the-fat-off-your-face tasty!

*pork fat reverie*

Mr. Cornelius delivering the keynote address at the 2013 Alphabet Soup Pig Day Conference.
Captive audience hangs on his every word.
“Now, let’s talk about that flying thing . . . “

Where would we be without our Sunday morning slices of crispy bacon, our juicy honey-baked Easter ham, our Wednesday night pan-fried pork chops with biscuits and gravy, our fall-off-the-bone bourbon-glazed baby back ribs? Oh, tempt me with your tenderloin, your coy cutlets, your heavenly hocks! Whether sausage, shoulder or bountiful butt, you alone wear the Crown.

To barbecue or not to barbecue — that’s not even a question. Aye, there’s the dry rub.

*trit trot, trit trot*

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