Rachel Laudan

To fill out the chicharrón thread, and in case you missed this in her comment, here is Sonia Bañuelos on chicharron in Zacatecas which is toward the north of central Mexico–and in Italy! My family is from Zacatecas and they would slaughter a pig twice a year. The skin and extra fat bits were always [...]

In response to Kyri and Adam.  Two separate questions here.  The first, which I take it is implicit in Adam’s comment, is that fried pork rinds are also popular in Southeast Asia and other parts of Latin America.  And, I would add, if we stretch that a bit to roast pork crackling in England and [...]

I really don’t have pig slaughtering on the brain, though it seems to keep coming up on this blog.  Here’s an interesting description of pig slaughtering on one of the Greek Islands by the inimitable Aglaia Kremezi. For me it’s the most interesting piece in the much-touted new Atlantic page on food.  It’s full of [...]