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• Op-Ed Columnist: Dog Days in China

  There's nothing rational in the view that it's weird of the Chinese to eat dog. After all, in the West pet "micro pigs" are becoming fashionable. Read More... Posted Feb 05 2010, 11:08 AM by NYT > Dining & Wine Filed under: Food, Animals, China, Dogs, Pigs, Pets

• For the Big Game? Why, Pigskins

  Fat, salt and crunch should always be invited to a Super Bowl gathering. Read More... Posted Feb 02 2010, 06:02 PM by NYT > Dining & Wine Filed under: Cooking and Cookbooks, Pork, Meat, Snack Foods, Parties (Social), Pigs, Super Bowl

• Slaughterhouse Live

  A new generation of carnivores is learning to butcher, and in some cases, slaughter their own animals — think of it as do-it-yourself meat. Read More... Posted Oct 23 2009, 06:07 PM by NYT > Dining & Wine Filed under: Animals, Meat, Livestock, Pigs, Meat Packers and Butchers, Slaughterhouses

• Pig, Smoke, Pit: This Food Is Seriously Slow

  Scott’s Variety Store and Bar-B-Q in Hemingway, S.C., slow-smokes whole hogs over hardwood coals — a way of cooking that is disappearing. Read More... Posted Jun 09 2009, 03:36 PM by NYT > Dining & Wine Filed under: Cooking and Cookbooks, Barbecue, Pigs

• A U.S. Hog Giant Transforms Eastern Europe

  European hog farming is being transformed by an agricultural powerhouse operating in far-flung outposts. Read More... Posted May 06 2009, 07:23 PM by NYT > Dining & Wine Filed under: Agriculture, Environment, Farmers, Pigs, Smithfield Foods Inc, Eastern Europe

• Newark’s Portuguese Community Keeps Fires of Tradition Burning

  In a Newark neighborhood where 25 percent of the population is of Portuguese descent, a tradition of communal cooking and eating remains. Read More... Posted Apr 07 2009, 04:15 PM by NYT > Dining & Wine Filed under: Cooking and Cookbooks, Easter and Holy Week, Newark (NJ), Lamb, Pigs

• An Old Breed of Hungarian Pig Is Back in Favor

  With their abundant fat, the curly-haired Mangalitsa pigs of Hungary are making a comeback. Read More... Posted Mar 26 2009, 01:37 PM by NYT > Dining & Wine Filed under: Restaurants, Agriculture, Meat, Pigs, Bloomfield, April, Spotted Pig

• Field Report: Table to Farm

  A small-town Missouri restaurant connects the community, one root-beer-braised brisket at a time. Read More... Posted Feb 25 2009, 03:51 PM by NYT > Dining & Wine Filed under: Cooking and Cookbooks, Restaurants, Pork, Meat, Pigs, Missouri, Justus, Jonathan

• Field Report: Aging Gracefully

  With salt and patience, an Iowa couple is transforming their state’s bounty into world-class prosciutto. Read More... Posted Jan 29 2009, 12:31 PM by NYT > Dining & Wine Filed under: Recipes, Cooking and Cookbooks, Food, Meat, Iowa, Ham, Pigs

• Books of The Times: Pig: It’s What’s for Dinner in Northwestern Spain

  In this modest but enthusiastic addition to the Pig Lit canon, John Barlow recounts a year spent in Spain trying to eat every possible part of the pig. Read More... Posted Nov 25 2008, 06:22 PM by NYT > Dining & Wine Filed under: Cooking and Cookbooks, Spain, Galicia (Spain), Pork, Meat, Books and Literature, Pigs, Everything but the Squeal (Book)

• Food Stuff: Porchetta in the Round, Up From Kentucky

  Hybrid pigs raised in Kentucky are carefully developed for the flavor of their meat. Read More... Posted Aug 05 2008, 08:52 PM by NYT > Dining & Wine Filed under: Pork, Animals, Meat, Pigs