Cooking with Laughter: Pork exquisite

We've had our first snow here, but a thaw set in a few days ago and it almost feels like spring outside. So, before the winter sets in for good, I wanted to do a post about the trip to Edinburgh I took in late fall and especially about something beautiful I discovered while I was there. Yes, we took long walks through the city and even longer ones through the park

and along the coast.

We even visited the farmer's market near the castle

And it was all beautiful.

But there was something else, something that took my breath away in a primal part of my being that seems to have awakened in me since moving to Munich, the city of beer and pork. Something that calls me back to Edinburgh because I have to have it again. And again. And (hopefully) again.

And that something was Oink.

Now, Oinks may be small, it may be simple, but it is absolutely spectacular and, even though you might miss it if you walk past it on your way to the city center, overwhelmed by all the other sights and sounds, once you know it is there you will never miss it again. And why not?, you ask. Because. Of. The. Pig.

Yep, that is what you think it is. A spit-roasted pig in a display window. With knives sticking out of it for easy access. And beautiful skin that folks in Edinburgh call "crackling" and people in Bavaria refer to as the "Schwarte." Since I had never eaten it before coming to Munich, I'm really not sure what it is called in the States or even if it is called anything at all. It is basically pure, crisp, golden, salty fat. Delicious. And somehow, I am absolutely positive, good for you.

On a soft, squishy roll with sage and onion stuffing or haggis and a choice of spicy or sweet relishes (I opted for the sage and onion, C. opted out and stuck with the spicy relish), it was absolutely heavenly and C. and I enjoyed every last bite. So, if you're ever in Edingburgh, check it out. Once you know it's there, it's very, very hard to miss.