Back Forty Starts Serving Whole Hogs, Porchetta Plates

By

The venerable Bo Ssm is getting some stiff competition (or some fatty, crackling competition, anyway) as the East Villages most ostentatious meat dish Back Forty tells us that if you book their farm table at least a week in advance, you and up to eleven companions can devour a whole pig thats been stuffed with herbs, garlic, and Seckel pears, and oven-roasted. The $600 fee includes a seasonal salad, two sides, and a whole pie. If this sounds like a bit much, stop by on a Monday night, when chef Shanna Pacifico will serve thick porchetta-style slices of the pig, along with black beans and sauted greens, at the more modest price of $24.