What is a pig, as far as food goes? The alphabet pertaining to pig in Bruno’s Cantus Circaeus is more esoteric than practical, for most purposes. And rather unkind, too! My own philosophy of pigs is much like Grimod de la Reyniere’s.
Everything in a pig is good. What ingratitude has permitted his name to become a term of opprobruim?
Therefore, it is imperative to have an alphabet to remember him by. I’m not aware of any pig alphabets, so we’ll have to make one up! At least we’ve got a start, from the chart posted above.
B – Butt (and Bacon!)
C – Chop
F – Feet (also known as Trotters)
H – Ham (also Ham Steak)
J – Jowl
R – Roast
S – Sausage (also Spareribs)
Lots of letters to go. Can it be done?
Some inspiration, from a man named (of course) Charles Lamb:
He must be roasted . . . . There is no flavor comparable, I will contend to that of the crisp, tawny, well-watched, not over-roasted, crackling, as it is well called – the very teeth are invited to their share of the pleasure at this banquet in overcoming the coy, brittle resistance – with the adhesive oleginous – O call it not fat! but an indefinable sweetness growing up to it – the tender blossoming of fat – fat cropped in the bud – taken in the shoot – in the first innocence – the cream and quintessence of the child-pig’s yet pure food – the lean, no lean, but a kind of animal manna – or, rather, fat and lean (if it must be so) so blended and running into each other, that both together make but one ambrosian result or common substance.