Warning: For my muslim and jewish brothers, the following contains information about non-halal pork and non-kosher pork by-products. Read at own risk.

So, did you miss the Toronto Ribfest this weekend? Don't fret. There's another one right behind it in the west end...Mississauga Ribfest coming to you week of Jul 16, 17. Location: City Hall area, near Square One. This is barbecue season after all, and nothing spells barbecue better than a pair of sloooow cooked, fall off the bone, you'd stab your own cousin in the back to get one, ribs. There's hardly an animal on this planet that can produce, pound for pound, as much quantity of delicious meat. Piggy gives you best ratio of meat vs waste.

Thank you Babe, pig in the city.

And the above diagram is really the western version, where people are afraid dark meat gives them cooties and animal skin gives them cancer. Truly anything from the pork is edible, if you can see it, you can eat it. Pig organs give you amazing flavor for dishes, intestines casings used for salamis and deli, feet and ears for stews, skin roasted and devoured. Really the only waste is hair and teeth.

But by far the star of the show, and the most flavour can be extracted from:


These bad boys.

The reason is simple, like with any other animal, when you have meat in close proximity to bone, you get a lot of flavor. Take note of that North America, Mr and Mrs Boneless. Bone will regulate the heat around the cooking meat, bone will infuse it with nutrients, bone will keep it moist, and in some cases bone will satisfy a lonely lady. You know, cause lonely women tend to overeat.


She may be sad, but this woman's figure indicates she is most definitely NOT lonely.

Cost: Free to attend, $20 for the 4-day ribs pass that includes food and other stuff