had pork threee nights in a row. first at craigie st, in a 3-way plate: blood sausage, traditional chop, and a hot sausage.
then i did a prok filet at home with corn and peas and a little whine and butter.
and then i still had more prok so i cooked that and ate that too.
But the older I get the more I love prok. I recently read that pig is like a saint: unloved in life, but exalted in death.