Fatty Meat-o-Rama

In addition to eviscerating Provence this week, Frank Bruni wrote a New York Times Dining In, Dining Out cover story about rich, fatty meat. He reveled in carnivorous, greasy gluttony.

You go Frank! I'm with you all the way!

In fact, I had started in with meat-mania well before the article hit print. A few days back, invited by my good friend The Sommelier, I attended a mammoth pig roast. The "Lord of the Flies" hog heads are pictured above as evidence of the day's porcine pleasures.

Hosted by one of The Sommelier's oenephile friends, the backyard party was outfitted with several serious smokers, a kick-ass sauce selection and sides aplenty, not to mention bottle upon bottle of vino.

But, it was really the smoky, tender, fat-slicked meat that took centerstage.

Mmm...Looks good, doesn't it? I think that Frank Bruni might be onto something. Or at the very least, gotta give props to The Sommelier and her fatty flesh-eating friends.