This is an archived article that was published on sltrib.com in 2013, and information in the article may be outdated. It is provided only for personal research purposes and may not be reprinted.
The trade group Utah Pork Producers is hosting its first progressive pork crawl at The Gateway in Salt Lake City on May 2 and St. George May 9.
Biaggi's will serve mushrooms stuffed with sausage, Tucanos Brazilian Grill will serve pork on a stick, and Z'Tejas will end the night with cobbler and a side of chocolate-covered bacon. The cost is $15.
A similar menu is planned for three restaurants in southern Utah.
Alison Fiscus, spokeswoman for the group, said 30 guests will get to meet pork producers and talk to chefs about how to cook the meat.
"A lot of people still think pork should be cooked until it's really hard and dry," she said. "If you cook it correctly it's going to be juicy and slightly pink."
Just four tickets are left for the Salt Lake City event.
Contact Fiscus to attend: email@example.com