I Dig Pig

Ah, pork. The mere mention of the word and I can practically smell the bacon frying. By all accounts, pound for pound, pork has to be the most flavorful meat on the planet. In fact when I do a quick run in my head of my all time favorite foods, I believe pork is in every one. Pulled pork sandwich: yep that's a gimme. Chicken and andouille gumbo: yep, pork butchered and smoked to local tastes. Pasta carbonara: yep, panchetta because italian speaking pigs count too. I did say planet. Of course bacon, but that's another gimme. To quote Emeril Lagasse, "pork fat rules." In celebration of the pig and oh yeah, my birthday, this Friday we will be eating at Cochon in the warehouse district. Cochon is french for you know what, and having been here before, I am already thinking of all things pork. Sad I know, but that's just who I am. Chef Donald Link, who also owns Herbsaint, has put together a great menu that showcases the pig from trotter to tail and how traditionally it has become a part of the cajun/southern palate. There is everything from homemade boudin and cochon du lait, to pickled pig's tongue and crispy pig's ear salad to a fried oyster and bacon sandwich. Digest that for a second...a fried oyster and bacon sandwich. My heart hurts, but you have to admit that sounds pretty tasty.