February 24th, 2011
05:00 PM ET
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5@5 is a daily, food-related list from chefs, writers, political pundits, musicians, actors, and all manner of opinionated people from around the globe.

When it comes to pig, it ain't all about bacon. There ... we said it. Holy sow, do we feel better.

Just ask Chris Lusk, the executive chef of Café Adelaide in New Orleans, Louisiana.  He thinks you should quit your swining, praise the lard and embrace the porker from the rooter to the tooter.

Five Pig Parts You Should Be Eating: Chris Lusk



High on the hog? Hock your favorite porcine treat into the comment section.

Is there someone you'd like to see in the hot seat? Let us know in the comments below and if we agree, we'll do our best to chase 'em down.

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Filed under: 5@5 • Bite • Cuisines • New Orleans • New Orleans • Think • Travel • Video


soundoff (2 Responses)
  1. William

    Cracklins are an overlooked delicacy.

    February 25, 2011 at 11:20 am |
  2. Cole

    All sound yummy. I was actually expecting some familiar parts like the feet, chitlins and lardo. The skin was a big surprise; got to try some the next time I buy a butt or belly.

    February 24, 2011 at 5:19 pm |
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