Porcine pleasures

                        

Ahh, the porcine pleasures of this humble barnyard beast. It can be transformed into countless culinary delights—a Sunday roast pork, a spicy barbecued pulled pork sandwich, a slow-roasted, herbed Italian porchetta, or perhaps a thick grilled chop. When smoked or cured it could become a Black Forest ham, pancetta, proscuitto, guanciale, or the holy grail of piggly-wiggly deliciousness... bacon! Read this fabulous article about the pig by the effortlessly erudite Tom Parker Bowles, whose mastery of the English language glorify the pig better than I ever could. And on The Cooking Channel, Mo Rocca does an hour long Foodography episode on pork that's super informative and fun. Whatever you call this big fellah, a pig, a swine, a hog, or a boar, it's all good.

The day I painted this vintage looking spotted pig portrait—my homage to the glorious pig—I had a nice roast pork tenderloin in the fridge—marinating in minced garlic, rosemary and olive oil. It seemed so wrong. 

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To market, to market, to buy a fat pig,

Home again, home again, dancing a jig;

To market, to market, to buy a fat hog;

Home again, home again, jiggety-jog;

To market, to market, to buy a plum bun,

Home again, home again, market is done.

    —Mother Goose


POSTSCRIPT: 
This painting (nicknamed Miss Porchetta) was sold
and now resides in the kitchen of Mark and Maggie.
Hopefully Miss P is facing away from the kitchen prep area!