Swine
Americans continue to pine over all things swine. Korean restaurant Palsaik in Los Angeles serves bacon in eight different flavors. Martin's Bar-B-Q in Nashville smokes whole hog right in the center of their dining room. At Cemitas Puebla in Chicago, diners sink their teeth on quesadillas stuffed with chicharones or their signature Mexican sandwich stuffed with sliced deli ham, fried pork and grilled pork. New York's The Cannibal celebrates nose-to-tail eating with their whole slow-roasted half pig's head, whipped lardo toast and boudin noir sausages.
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