PIGGIN' OUT
by Lorraine Gennaro
www.southphillyreview.com

Jules Esposito doesn't get much sleep on the weekends. It's the busiest time for him and his sons, Jules Jr. and Michael, who usually "cook around the clock" for hundreds of customers, including restaurants, caterers, country clubs...

PIG HEAVEN
by Rick Nichols
Philadelphia Inquirer Magazine

The calls for Jules Esposito's 100-pound porchetta are what they've always been - the springtime street fair, the wedding, the simple backyard party, celebrations of life's passages, ordinary and profound...

HE GOES WHOLE HOG… ITALIAN STYLE
by Jim Nichols
Farm Journal Hog Extra

If you're like most of us, you probably think the only people who know how to roast whole hogs are farmers or members of rural church groups who own those barrel-like ovens on wheels they drag from picnic to picnic in the summer...

PORKY'S REVENGE
by Jonathan Valania
Philadephia Weekly

Pork, the other white meat. Is there a better way to indulge your inner Homer Simpson? I think not. Bacon, Canadian bacon, back bacon, pork chops, ham and cheese, pork BBQ, hog jowls, spareribs, baby-back ribs, pigs’ feet – is there anything pork can’t do...

GOING WHOLE HOG THIS HOLIDAY THINK CARVING A BIRD IS HARD? TRY THIS ITALIAN TREAT
by Laurie Hollman
Philadephia Inquirer

Tyce “Pete” Peterson struggled with the weight of the 175-pound pig he carried from the walk-in cooler. Thwack. The pig rolled from the man’s slightly stained apron-front to a slab of table in front of the shop...