From bacon to guanciale, North Americans love their pork. But even with today’s nose-to-tail approach to eating, there is still plenty left over after the butcher is done. So what happens to the rest of the pig?

So Saucy

Join top food writer Chris Nuttall-Smith for an obsessive, fascinating journey through the hidden stories of the things we eat. Each episode chows down on one food phenomenon, revealing the unexpected cultural ingredients. Part science, part business, part psychology — always fresh and delicious.