"You can easily pair pork with wine," says Dan Solomon, executive chef and director of culinary services at The Kitchen at Priest Ranch in Yountville, California. "With one of those richer cuts, like a pork belly or a pork shoulder, you can get a bigger, bolder wine to compliment that or stand up to it. And with those leaner cuts, like a pork chop or a pork tenderloin, pair it with a nice, light, crisp white."
Depending on the cut and the cooking application, "it's really kind of a blank canvas," he adds. "You can really kind of mix and match and play around with flavors and different pairings as much as you want."
Delicious dining opportunities are limitless when it comes to the pig. Almost every part of the animal can be created into something delectable, from the belly and loin to the ham, hocks and all the bits in between. And that's not to mention the many different ways pork can be prepared.
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