Season 2, Episode 3


From snout to tail, pound for pound, the possibilities of pork are endless, and Foodography is going whole hog! Check out the Meat Hook butcher shop where Brent Young and Ben Turley will walk us through the best cuts. Pile your plate high with Pork Braciola Marinara at Frankie's. And later, follow us to Louisville, Ky., for some Pig's Feet Wasabi Griddle Cakes and Pork Shoulder with Chef Edward Lee. Fear not, pork-lovers, there will be bacon!
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Recipes From This Episode

Pork Braciola Marinara

Winter Holidays


So Much Pretty Food Here