Ryan Tatsumoto
Hawai‘i Herald Columnist

The Japanese celebrated the “Year of the Boar” earlier this week. In a little over a month, however, the rest of Asia will celebrate the “Year of the Pig.” So, to be all-inclusive, let’s just say that 2019 is the “Year of the Porcine.”

No matter that they are the hairless variety raised commercially throughout the country, mainly for ham, chops and bacon. Porcine are the artisanal Red Wattle or Berkshire variety served at upscale restaurants, or the black-footed free-range variety that gorges on acorns to produce that ham of the gods, Jamon Iberico Bellota. Unless you are a dyed in the wool vegetarian, I’m sure you have a favorite pork-based dish. In fact, I’m pretty sure that even some self-proclaimed vegetarians are closet bacon consumers in the privacy of their own homes.

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