Pork has experienced a culinary renaissance of sorts. Chefs around the country have rekindled love affairs with the other white meat. This past year, new boucheries have opened their doors to much critical acclaim, and I was more than happy to jump on the bandwagon to close out the year. From the boudin balls and pork cheeks at Cochon http://www.cochonrestaurant.com/ , to the blood sausage at Luke http://www.lukeneworleans.com/ and the various roadside lechon spits that are a signature of Puerto Rican fair, I closed out the year on a porky high. Looking ahead to a tasty 2010!
