I’d never worked before with such a large section of pig skin; usually my forays into skin involve some kind of poultry. The swath of pig skin I purchased was at least three feet in length and a foot across. With just a thin layer of fat attached, the skin was supple and white with a pale-pink suggestion of meat on its underside. I was struck with the strangest inclination to wrap it around myself like a shawl. (via The Nasty Bits: Pig’s Skin | Serious Eats : Recipes)
