Smokey Pig
Transporting food up to Layman's Belt was a difficult ordeal for the first couple of years. The trip up to the Belt from the Planet below took a few days, in which time food would quickly spoil. Whilst certain kinds of bread and hard tack made the journey in a much more edible state, few people found this an enjoyable option. By this time, luckily, the newer kinds of Eligni had begun growing up, leading to a young innovator completely changing the course of Elignign cuisine forever with a simple concept, named simply "Smokey Pig".
Arlo Smog was a Smoke Eligni, a blend of the influences of Fire and Air. At the heady age of fifteen, Arlo had already found his path to channelling his innate elemental influence. Instead of using it to obscure himself as many others do, however, his path lead down a very different route, one that landed him in the world of culinary excellence. He invented a dish still made to this day across the Belt, even spreading across the Planet below: "Smokey Pig". The purpose behind smokey pig was to find a way to preserve well-seasoned meats to be taken to the builders high on the Belt, ensuring that they had a good meal. Arlo found, after much experimentation, that exposing cooked meats to high-temperature smoke would not only lock in many delicious flavours but also allow the meat to be kept for a much longer time without spoiling.
Over time, this simple process was refined, with many different dishes and styles building off of the basic premise. Soon, many spice combinations were added to the mix to highlight different flavours, and varying kinds of animal carcasses were used to extend the diet of denizens of the Belt. Especially with the difficulty that comes with raising cattle on the more barren stretches of the Belt, finding a way to preserve meat has been a vital method of sustaining the population.
Execution
The creation of smokey pig is quite simple. A pig carcass is acquired, normally from a local butcher. Then, the chef decides whether the pig will be cooked first or just covered in a rub of spices. Once rubbed down, the pig is suspended above a fierce, smokey fire for a number of days. After this time, the meat will last for at least a few months, allowing it to be easy, if flagrantly, transported to wherever necessary.
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