Maybe it's a summer thing. All of a sudden, it's warm out, so we can go outside to cook for looong periods of time.
Or maybe it's a food-roots thing. There are very few big whole animals that "real" people can, theoretically at least, buy and cook at home.
Or maybe it's just one of those weird zeitgeisty things. But whatever it is, it seems like right now, it's the Day of the Pig.
Somewhere between my monthly Bon Appetit/Food & Wine reading and last week's whole hog episode of Top Chef, not to mention the current high-end restaurant fascination with braised pork belly, I've noticed a whole lot of pig.
I realize that pig never really goes out of style. And that everyone loves bacon. But for whatever reason, right now just really has a porky feel.