Whole Hog Dinners at Mozza


Need a visual aid for your print edition? Jonathan Gold visits Mozza's pork dinners. ("A 10-hour roasted pork shoulder falls into shreds on the plate — be prepared to stab your neighbor with a fork if she snags the last piece of crunchy, fatty skin — and when you moisten it with a bit of the sharp salsa verde, the flavors almost glow.") Click through for Anne Fishbein's spectacular photos and read more in Gold's Counter Intelligence, "Pig of the Week."
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