This past Saturday I gathered together my friends for a meal of incredible proportions. 11 courses, 2 intermezzos, and more pork on pork action than a healthy heart can handle. Below you will find the begining of what was a wonderful day of friends and food.
First (off menu [to be published later]) Ndujla, a soft salami spread on crispy pork cracklings. This spicy pork on pork combo was a wonderful creamy crunchy beginning to a day filled with sweet salty pig meats.
Next, another tasty treat served on crispy pigskin, the "sunburn" was a bitesized Lardo de Iberico de Bellota served with fresh figs and strawberries. The sweetness of the fig, the tart of the strawberry, and the creamy richness of the lardo all came together on the crispy mouth coating cracklin to form a wonder bite of sweet and savory goodness.
