From bacon to pork belly to ribs and pulled pork, the pig is arguably the one that contributes the most. I mean, eat the trotters if you will too! Chris Chamberlain's guide takes you from farm to table, introducing you to all the parts of this versatile animal, and teaches procedures and recipes to prepare all sorts of wonderful dishes. And of course, because no man can master a skill in a day, he also features 50 of the most excellent restaurants in the South featuring the best of pork dishes. So whether is it a hidden joint in Atlanta or an excellent BBQ joint in Kentucky - you're totally set.