ReLocavore: Redefining "local"

A locavore moves from Wisconsin to New Hampshire and rediscovers what "local" means.


Pig Tails Part 5: Arista

Arista is a Tuscan style pork roast with pepper, rosemary, garlic and olive oil. My father taught me how to cook this roast.


I started cooking the pig with the bone-in loin roast. This is a tender and well-marbled cut with plenty of connective tissue and tasty bones for gnawing (See pictures below). Typically this roast is cut into pork chops, but a better way of cooking it is to roast it.

I make a paste of rosemary, black pepper, garlic, salt and olive oil, then slice into the meat diagonally across the grain at 1/2″ cuts. I stuff the cuts with the paste and tie it all up. 400F until 150F. Rest for 30 minutes. Slice. Gnaw bones.