Trends

[Wilfrid]

Wilfrid - Sorry. It is pork belly, which is the cut they use to make bacon I am told. But it is not smoked or cured in any way, it is just braised. Gramercy serves a small sqaure of it, with the fatty part crispy like a suckling pig would be. The rest is fork tender.

Good.  Your post put in my mind of the Gramercy Tavern dish, which I have eaten with enormous pleasure;  I was just checking we were on the same page.  I know this will impress you less than somewhat, but this food stuff has been trendy in London too for a couple of years.  They do a decent version at the otherwise noisy and unappealing Smith's.  I believe it's been onbthe menu at The Ivy too.

[Wilfrid]

'E's double posted again.  What is wrong wiv the boy???  

[Liza]

I'm wondering if we should petition Ted Blew of High Hope Hogs...