[Porkcentric]

Hey all, I'm new here just signed up, but been lurking for a little while. I'm a currently a sous-chef in a NY restaurant. I've been in this business since mid-90's, and while we've had our ups and downs I still find myself madly in love with it. Oh and I LOVE pork.

[Mezzaluna]

Welcome to Chef Talk! Now that you've moved from lurking to being a member of the community, we'll look forward to your participation here.

What have you discovered in your "porkish" sojourn? Any favorite dishes or preparation methods? Have you explore the heirloom breeds at all?

Have a look around and enjoy all we have here.
Regards,
Mezzaluna