Sometimes menu items cause us to pause: Beef cheeks, ox tail soup, pig trotters,
tripe. Many of us don’t even pause. “Next?” we ask.
Then there are the ones we do understand: chicken and calf’s liver or kidney
pie. Yes, we understand those things, and we know we don’t like them. Next?
But how many people don’t love bacon? Then why not try pork belly, which is
reappearing on restaurant menus. It even appeared at Mohegan Sun’s 2010 WineFest,
courtesy of Westerly’s 84 High Street Cafe booth, and it has inspired more than
a dozen shows on the Food Network.
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