t be hurt. And for those of a more semitic constitution, the post is SUPER traif-y.
In that spirit, Porkfest was planned by a group of current volunteers who had spent much of the past year waxing nostalgic about all the delicious swine-based foodstuffs they missed. The goal was to prepare a variety of different items using the same animal, partly as a demonstration to host country nationals and partly to indulge our own cravings.
Day 1 pig, seen below in transit from the butcher (slaughter and basic cleaning was done by a local retaurant in exchange for samples and savoir faire. By days end this pig had become:
Ham
Cased sausage
Ground sausage breakfast patties (or scrapple if you're from eastern Pennsylvania)
Pork rinds
Lard (then used in pie crusts)
Ribs and spareribs
Sadly, bacon didn't make the cut (no pun intended) as the pig simply wasn't fatty enough. Side dishes included salads and cornbread.