One man’s animal attraction to succulent Spanish pork
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The cuisine in Galicia, Spain -- especially its pork -- captivated food writer John Barlow so much that he selflessly set out to explore it in detail:
‘In each place,’ he explains, ‘I’ll sample a different part of the pig, in a year-long pursuit of pure pork, the fattiest, juiciest, most unashamedly rustic of meats.’ Why pork? Pork, he notes, stands at the center of Galician country cooking, which he fell in love with nearly 20 years ago. And his challenge includes eating every part of the pig in as many places as possible. A ‘porco-graphical tour’ to savor ‘everything the tasty animal has to offer. Everything but the squeal.’
And thus a title was born.
Read Irene Wanner’s review of Barlow’s book, ‘Everything but the Squeal,’ here.
-- Rene Lynch
