t be hurt. And for those of a more semitic constitution, the post is SUPER traif-y.
Amongst all the things we love about Benin, one of best has to be the time and resources we are afforded to cooking from scratch. And we're not talking about basic processing ahead of the meal, we mean from the very beginning. Still oinking beginning. 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.
Day two menu was a whole spitfired pig, pit roasted over 10 hours to perfection. 
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