And after eating what felt like a whole hog--a cuban roast pork sandwich; a mache and pancetta salad; a warm potato and sausage salad with arugula (I made that!); a pappardelle with pork sugo; a pork chili with cornmeal dumplings; a braised pork belly--after all that, I think that I can say, yes, I've had enough pork. Enough amazing, fatty pork. For today.
 "The Whole Hog", at Tante Marie's Cooking School.