At Beacon Hill Bistro, the lardo (pictured) is from an imported Mangalitsa pig that chef Jason Bond raised for its light, flavorful, and abundant fat and with which he makes his lardo ravioli.
(Wendy Maeda/Globe Staff)
Whole hog
Route to fine dining these days goes snout to tail, belly to feet
At Beacon Hill Bistro, the lardo (pictured) is from an imported Mangalitsa pig that chef Jason Bond raised for its light, flavorful, and abundant fat and with which he makes his lardo ravioli.
(Wendy Maeda/Globe Staff)
Until a few years ago, fine dining meant eating high on the hog. The phrase refers, literally, to the traditionally finer cuts of meat above the belly, such as the top loin, choice ribs, and “Boston’’ roast, which is actually the shoulder. (Full article: 1372 words)
This article is available in our archives:
Globe Subscribers
FREE for subscribers
Subscribers to the Boston Globe get unlimited access to our archives.
Not a subscriber?
Non-Subscribers
Purchase an electronic copy of the full article. Learn More
- $4.95 1 article
- $9.95 4 articles
- $25.95 Monthly
