The theme of February’s culinary night was the noble pygge – everything had to either be made from pork, look like pork, or go well with pork. We got a huge variety of dishes, from authentically cured bacon (very different than our modern fatty streaky bacon!) to a marzipan pig’s head subtlety, to oranges in syrup (to protect us from scurvy.) Other offerings included delicious pork-stuffed apples, roasted pork loin, and hearty soups.


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