Italian whole-hog cooking inspires herbaceous pork chops
At weekly markets across central Italy, ancient town squares fill with the aromas of spit-roasted pork slathered in rosemary, fennel pollen and garlic. The enchanting smell is porchetta, a delicious homage to whole-hog cooking that’s as revered as barbecue in the American South. The laborious roast, clearly, is off the...