This is the continuation of my interview with Executive Chef Anthony Prontelli.  If you missed the first part, click here. There’s a pig-roasting pit in your backyard, which you yourself built. Correct, seven-foot round.  How long did it take to build? Altogether, probably about 15-16 hours put into it.  And how big of a pig … Continue reading Affinity For Swine: It’s A Matter Of The Heart, Part 2