Then, put 10 gallons of ale...and a cock into two quarts of sack, and put to it five pounds of raisins of the sun – stoned; some blades of mace, and a few cloves.
"The Closet of the Eminently Learned Sir Kenelme Digby Kt. Opened,” 1677.
John Sanatar made Wooly Pig Porchetta the other day. Here’s how you do it. Take the belly of a world-class Italian (edit: Hungarian) Mangalitsa Wooly Pig. Expertly butcher it so one side of spareibs is still attached. Debone those ribs, and roll those layers of succulent rib meat, belly fat, and then finally crispy skin into a rolled up yummy galaxy of oink. Tie it together, slow and low roast until the paradise miasma occurs several hours later.
