Fat of the Hog
A beloved institution among locals, The Fat of the Hog is famed not only for its ample portions and fair prices but also for its unrivaled pork specialties.
The tavern’s larger-than-life proprietor, Waldo Parstiche, better known as "Wide Waldo," takes immense pride in his ever-changing menu of pork delicacies. To refuse his daily special is to risk genuine offense, as he considers it a personal insult to his culinary skills. The establishment is modest in size, boasting only a dozen tables but twice as many bar seats, ensuring a constant, lively crowd from noon until midnight.
Waldo’s success is tightly linked to his brother, Ernest Parstiche, a manor lord whose lands a day's ride west of the city are devoted to hog breeding. Thanks to Ernest’s enterprise, Waldo enjoys sizable discounts at the Free City’s slaughterhouses , allowing him to offer quality cuts at unbeatable prices.
Some of Waldo’s most notorious dishes include:
- Pork ribs in fire-pepper sauce, so scorching that only the bravest diners dare finish their plate without downing a tankard of chilled ale.
- Bacon-wrapped delicacies that have become a staple of late-night feasts.
- Pungent, smoked hams, carefully cured using secret family recipes.
- And, for those with iron stomachs, his own bizarre creation—lard soup, which, while unconventional, is still considered surprisingly edible.
Whether one comes for the food, the camaraderie, or simply to witness newcomers brave the legendary ribs, The Fat of the Hog is a must-visit for any traveler in the Free City.
Comments