Without him our entire world might possibly succumb to the deadly piggy-virus. Oh, and he has ribs coming off in ten, so grab your plates. This page is H1-N1 central for the next seven days while Om-Nom-Nomnivore does our best to equip all of you, our dear readers, with the best tools for dealing with this lethal menace. We'll provide you the insight on how to deal with suspected flu carrying pigs (basting in a 400 degree oven), non-suspect pigs (basting in a 400 degree oven), and even the ones you just aren't sure of (basting in a 400 degree oven). I mean, let's face it... any critter silly enough to evolve a defense mechanism this deadly yet still be this tasty is just asking for it. And we're gonna give it to 'em. During the week we'll have tons of recipes, safety tips, maybe some humor, guest bloggers and overall silliness. There's an RSS feed for this page if you're one of those sort of people, or you can simply come back each day and hit the old F5. Don't forget the forum discussions. There's less paperwork involved in getting registered on our forums than registering for community flu shots at the local YMCA. So whatcha waiting on? Start reading now... EPISODE ONE: The Care and Feeding of Lardo (Monday)

 

Please allow me to introduce you all to... lardo. Oh, please don't run away. Lardo is proof that even the worst part of this deadly animal can be rendered into tasty, deliciousness. Pork fat (yes, fat!) rendered into the tender, loving care of pure salt and aromatic herbs. What's not to love?

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EPISODE TWO: Pork n Green Chili Enchiladas (Tuesday)

You can't have a salute to H1-N1 without Mexican food.  In fact this years outbreak and world panic was started in Mexico! So let's fry up the little bastards that started it and show them that we to can give them something just as deadly.

 

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EPISODE THREE: Pork Loin Braised in Milk (Wednesday)

Guest blogger Robin, from Hippo Flambe, joins us to talk about her favorite way of offing the disease-and-rib-carrying bastards. These look very easy to make and tasty, too!

 

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EPISODE FOUR: Autumn Pork Stew (Thursday)

Our second guest blogger, Tiff from Bakeoff Flunkie walks us through the preparation of some amazing looking pork stew.

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EPISODE FIVE: Three Little Piggies Skillet (Saturday)

Wyldgecko talks to us about pork as a breakfast food! Looks like some fantastic comfort food, to be honest.