There's something about pork that makes it the perfect wrapping and stuffing. Sizzling bacon often encircles the likes of scallops, beef, turkey and even French toast, while porcine goodness can occasionally be found in that classic junk food, pigs in a blanket.

Chef Albert Di Meglio of New York City restaurant Olana has taken it one tantalizing step further. In the above video, Di Meglio makes Sausage-Wrapped Pork -- a whole new world for the dedicated pig fan. He grabs a pork tenderloin, wraps it in a sausage filling and finally encases it with caul (a type of fat). He pops the whole thing in the oven and then slices and serves it.

Those who just can't wait till the end of the video to broaden their porcine horizons can click here for the recipe.

For your lunchtime pleasure, I'm presenting a series of my favorite bento boxes. Bento are Japanese home-prepared meals served in special boxes, usually eaten for lunch at work or school. These days, bento enthusiasts from all over the world share their creations on Flickr.

Who said we need to cut the pork? This porcine bento, from Cooking Cute, features several iterations of edible pigs. We've got salmon rice piggies with scallion-nori eyes, hand-cut kamaboko (fish cake) fans, hot dog flowers with star-cut carrot centers, orange and green sticky rice flowers and pinwheels, pig spam nigiri, and a pig-shaped pink hard-boiled egg made in an egg mold.

As I wrote several weeks ago, a pig pickin' is a North Carolina tradition involving a pig, a converted petroleum drum cooker, a bunch of charcoal and a whole lot of time. But a pig pickin' is not the only way to cook a whole hog - cultures across the world have been spit roasting, grilling and burying pigs in hot ash for thousands of years. In many places, pork is the cheapest meal available, making pig roasts an affordable way to have big festive meals for the whole community. Here are a few whole hog traditions from around the world:

Hawaii: Possibly the most famous whole pig preparation of them all, the kalua pig is a staple of the Hawaiian luau. The pig is "dressed" (gutted, the outer layer of skin and hair removed) and salted and placed in an imu - a banana leaf-lined pit filled with hot stones. The pig is covered in more dirt and left for hours until smoky and falling apart tender.

Cuba: Cubans love their lechón (suckling pig), a Christmas Eve tradition. Pigs are often cooked in backyard roasters made from bricks or cinder blocks. One popular version of the homemade roaster is called a "caja china" (a Chinese box), a rather coffin-like device in which the pig is placed on the metal-lined bottom and a tray of coals is placed on top, cooking the meat through indirect heat.

Italy: At the annual Sagra del Maiale festival of pork, Italians grill whole pigs over a food fire and lovingly dis-articulate them to feed the whole village. Skin becomes crispy and meat is buttery soft and succulent. And not a big of the porker is wasted - even the ears and trotters are fair game. Not headed to Italy any time soon? Some Italian restaurants in NYC and other cities have their own Sagra del Maiale.

The Philippines: The image of the golden-skinned pig spinning on a spit over a roaring fire is a reality here in the South Pacific, where Filipinos adore stuffing the pig's belly with herbs and spices, impaling it horizontally, and roasting it until the skin crackles and the meat is meltingly tender. The dish, known as lechon baboy, is a festival day favorite.

My husband and I were watching Who Wants to Be a Millionaire the other day and there was a question that stuck with me. What type of hat is named for it's distinctive shape? The answer turned out to be a pork pie hat. I had never heard of such a thing and couldn't figure out what made it "distinctive" enough to be named after pork or even pie. Once I looked it up online (what did we do before Google? Lived in oblivion, I suppose), I recognized it right away. I now understand the correlation between the hat and shape of a particular meat pie but I still couldn't get the silly name out of my head. So, naturally, I decided to make a cake.

I started by taking a 6 inch round, cutting it in half and standing each on its side with the bottoms together to make the body. I used my smallest mixing bowl for the head, some mini-cupcakes for a nose and feet and a pyrex ramiken for the pie. The entire thing needed a little carving here and there. The edges of his back were rounded out some, the head cut off a bit to make the neck shorter and the bottoms of the feet flattened so they would snug up next to him better. I inserted a toothpick to help hold his nose in place and went to work making him pink. It takes longer than you think to cover a pig in hot pink buttercream icing using a star tip. If I did it again, I'd probably just ice it and flatten it out to make it easier but I do like the texture contrast between the pig and the smooth fondant of the accessories.

More piggy after the jump.

A few weeks ago a friend and I were at a Vietnamese market in the Bronx of all places when we came across the delicacy pictured here. Since the damn thing was so cute she purchased two for herself. I only bought one, largely because cuteness doesn't score quite as many points with me. Looking around the store, I noticed several moon cakes and it soon dawned on me that this little piggy is meant to celebrate the Vietnamese version of the Chinese Moon Festival, which took place yesterday.

The other day I decided to eat the little guy. Like many moon cakes, he was packed with a sweet filling, in this case lotus seed paste. For some reason I started with the head. I soon made short work of the dense cake, which served as breakfast along with a cup of green tea.

Since you can't read the little tag, here's the gist of it. The English name of this confection is "The gold pig with riches and honor." The Vietnamese text reads, "Bánh Heo Phú Qui Bánh Con Heo Trung Thu." My curiosity about exotic foods runs pretty much neck and neck with my obsession with foreignlanguages. Thanks to the wonders of VDict, I was able to translate the Vietnamese. VDict stumbled over the word "qui," but here's its translation "pig pie endow mid-autumn pig pie qui." All of which seems to make sense since Trung Thu is the Vietnamese name for the Moon Festival.
Now that I ate the little guy, I'm waiting for the riches and honor to start rolling in. Still, I can't help think that I should have eaten it by the light of last night's full moon to seal the deal.

After my latest Midnight Snack, I think I know how to say lardo in Polish: smalec. I found this small tub of Smalec z miesem in a small grocery in the suburban Long Island town where I grew up, which never had a Polish presence to my knowledge. The English translation for this mysterious meat spread is seasoned pork lard with cured pork added. And not just any cured pork, but pork dewlap, or the skin and meat below the hog's chin, pig wattle, if you will. I'm sure there are people who think that products that contain pork dewlap should be emblazoned with red stickers bearing the legend, "WARNING: CONTAINS PORK DEWLAP." As many of you already know, I am not one of those people.

Who am I to look down my snout at pork dewlap, much less lard? Though I must admit that this was the first time I've ever tasted either. When I tore the cover off the little tub, I was greeted by a lake of snowy white pork lard with a little island of cured dewlap in the center. After I mixed it up I spread a bit on some hearty rye and found it to be pretty tasty. But when I smeared a goodly amount on toasted rye with a little onion I was in porcine paradise. The lard melted onto the warm, crusty bread so perfectly that the fat sensor in my brain went off immediately, leaving me woozy with satisfaction. And with good reason, a mere tablespoon of this Polish wonder spread contains 3.5 grams of saturated fat.

After it was revealed that the US's largest pork producer engaged in some highly questionable agricultural practices - to put it very mildly - when it came to raising the move than 25 million pigs they slaughter each year, there was an outcry. Smithfield Farms, with 187 farms in eight states, was known for keeping pigs in "gestational cages," free from straw, sunlight, or room to move for their entire lives and after years or criticism from groups like the Humane Society, as well as a 2 year long privately conducted study, the company has finally agreed to stop using the cages. The cages, which are sometimes referred to as stalls, were designed to maximize efficiency in the pig raising process by confining the pig to the minimum size that it would need to remain alive, but the interest in where our food comes from has now gotten to a point where even large corporate consumers, like McDonald's, are unwilling to overlook such conditions.

The cages will be phased out over an undetermined period of time. The company did not say how much the process would cost, but it is likely to be expensive for them as they try to find places to keep all their pigs that allow for cleaner, roomier living conditions.

[thanks, Elise!]

If you resolved to lose weight this year, or at least to cut back on snacking, the easiest way to stay out of the kitchen is by keeping busy. Running errands outside of the house or moving about the office during work hours will keep you from getting bored and will hopefully prevent your thoughts from wandering to food too much. For a little bit of extra motivation, however, you might want to consider a little guilt trip. The Diet Piggy is a small plastic reminder than can be placed in the fridge or pantry and will oink at you, while giving you a dirty look, if you linger in front of the open door looking for munchies.

And yes, the piggy is a bit ridiculous - but we never said that dieting had to be serious. Other things that can help motivate you to resist those cravings include keeping "trigger" foods (primarily high-calorie junk foods) out of the house, stocking the kitchen with low-calorie fruits and vegetables for healthy snacks, and making and effort to cook more slow-cooked meals. Longer cooking times and more involved meals will keep you busier longer - thinking about making food and not just eating it - and will help you to appreciate the time it took to produce the dish so you'll look forward even more to the final product.

What are you using for motivation to stick to your New Year's resolution?

Make a list of all the things that could contribute to world peace on a piece of paper. Is bacon at the top? If not, perhaps it should be. The people at Peace Through Pork think that it might just be the key to solving the world's problems. They offer up a deep, critical explanation in which bacon is a metaphor for the fears and desires of both societies and individuals, but to keep it brief, here is their drunken frat boy explanation:

1. Bacon is really tasty.
2. People that don't eat bacon obviously have issues.

Sounds simple enough, doesn't it? One slice of bacon, by the way, has only about 40 calories and 3 grams of fat, along with 3 grams of protein, which makes it a filling and satisfying food that shouldn't necessarily be counted out of your diet for health reasons unless you're watching your saturated fat intake (1.1 g), in which case you want to eat it in moderation. If you're interested in showing your support, a bacon awareness bracelet is available.

Non-food related note: If you're a registered voter in the US, you can also make a difference in a way that is unrelated to bacon. You can go out and vote!

[via boingboing]

Bacon is an interesting food because it is so tasty that even people who say they don't eat pork (I'm talking about those meat-eaters who prefer to stick to poultry, not those who avoid pork for religious reasons) will have a slice or two with relish when it is offered. In fact, it is the most popular pork product on the market in the US. The meat is incredibly flavorful and seems to improve just about any dish it is added to, which is why a book like Seduced by Bacon exists, to chronicle the history of bacon and a large number of the recipes that it can be included in.

The meat is more versatile than you might have imagined, especially if you primarily consider it to be breakfast food. The book covers all types of bacon - thick, thin, smoked, unsmoked, glazed, artisanal and mass-market - and provides ways to cook them to perfection. Bacon is added to pastas and wrapped around cuts of other meats, even salmon. In addition to just using the meat, the fat can be used for cooking or even popping corn. There are a few dessert recipes, too, but those are probably saved to the most dedicated (or experimental) bacon-lovers.

Before you consider investing in La Caja China, there are a couple of questions that you need to ask yourself. The first is, how serious are you about cooking pork? The second is, how much meat do you want to cook at one time?

La Caja China is - quite literally - a large box that is used for roasting a pig in Chinese fashion, though it is hugely popular in Florida's Cuban community and anywhere else that people want to roast whole pigs. The medium sized model costs almost $300 and can hold up to a 70-lb pig (the large can handle a 100-lb swine). If you don't want to go the whole hog, it can also be used to roast 16-18 whole chickens, 4-6 turkeys, 8-10 pork ribs slabs, 8-10 pork shoulders or any other type of meat, all at the same time.

The way that it works is that a dressed pig is laid inside the box. The box is shut and covered with charcoal. After a few hours inside the aluminum-lined Caja China, the meat of the pig is cooked. At that point, the pig is flipped over - getting the skin side nearer to the indirect heat source - and the skin crisps up to be a dark golden color. The whole process takes a few hours, but connoisseurs say that the juicy meat and crispy skin is worth every minute of waiting time, although you may want to run errands or something while the pig cooks.

As for getting a whole pig, you're on your own.

Sometimes I think I want sleek. Sometimes I think I want geek. Tonight, I want my salt and pepper shakers to squeak. Like little pink pigs.

These are the cutest salt and pepper shakers I have seen yet, except for the little porcelain ducks I swiped from my parent's garage sale. I love that the pink bodies are made of hand blown glass, but they are made from Pyrex, so no need to be all too delicate. The snouts are brass (and they don't really squeak).

The pair is $65.

Scientists around the world are working to develop a reliable process that will grow meat in a lab from a few cells. So far, they have successfully grown meat tissue that, while it smells like meat, neither looks nor tastes very much like the real thing. The process has only been done on a small scale and the results resemble jelly. Flesh colored jelly. To get an idea of what this product currently looks like, take a look at PBS's virtual taste test, which compares the properties of lab meat to animal meat.

Scientists hope to see this jelly develop into something that looks and tastes like the cuts of meat that can be achieved from butchering a cow - without having to kill the cow and with the added benefit of being able to grow the meat at home in an incubator. Achieving this goal would nearly eliminate the need for animals in meat production and reduce the total energy and expense required to feed, raise, slaughter and transport those animals.

Meat from a non-sentient source presents an interesting problem for vegetarians, as many become vegetarians for ethical reasons alone, objecting to the practice of raising animals for slaughter. Because the initial culture cells can be taken without harming the donor animal, no animals would be harmed in this type of meat production. In-home meat growth might also limit access to truly natural meat, which may raise concerns of those who are against artificial and otherwise modified food products.

There is a short video segment available on the PBS website about cultured meat and a poll which reveals that 45% of respondents would eat the artificially grown meat. I can't honestly count myself among them.

"Pig candy." It sounds like it might be a piece of chocolate shaped like an adorably chubby porker. Perhaps made from spun sugar?

In this week's LA Weekly, a reader asked food writer Jonathon Gold about the stuff. Gold's reply was that pig candy is, indeed, made of...pig. It is thick-cut bacon baked with brown sugar until, pretty much, it's candied, I guess.

The craze for the dish started in Washington, D.C., however, in LA the only place to get pig candy is at a Hollywood wine bar, Lou (724 North Vine Street, Hollywood, CA (323) 962-6369). Not sure about its availability anywhere else.

A google search for "pig candy" comes up with recipes.

Scientists in Taiwan have bred, through transgenic engineering, three glowing pigs. Not only do these pigs glow, they glow green due to jellyfish DNA inserted into the pigs' embryos. Other labs have produced partially green pigs, but these are the first completely colored ones, with everything from green organs to green-tinged eyes and skin. Scientists intend to use green pigs such as these for research purposes, because genetic material taken from them will be easy to spot, due to its color, in ordinary pigs.

Admittedly, these pigs are not currently intended for eating, but suddely "green eggs and ham" seems like more of a possibility, doesn't it?