On a May afternoon, when the weather was unable to decide between sun and showers, the dedication of pork lovers here in this central Italian town was sorely tested. Again and again, rain arrived; the crowd scattered.
But again and again, as the sun returned, they poured back into the town square, appetites renewed for more porchetta: the aromatic, ancient whole pig roast that a crowd of hundreds had gathered to celebrate. It was the last day of Porchettiamo, a new festival devoted to porchetta, and a few showers were not going to keep them from the rare opportunity to taste a dozen different kinds of this beloved dish.
Source: http://www.nytimes.com/
