Chef Tony Maws gives you permission to pig out—on Wednesday, January 18th, Craigie on Main presents their 8th annual Whole Hog dinner, replete with piggy deliciousness. The six-course prix fixe will have you swooning for swine, with ingredients like Serrano ham pasta, pork belly confit and wild boar osso bucco, among others. Maws and chef de cuisine Chris McMullan handle the hog offerings while wine pros Carl York and Olivia Moravec have been busy with wine, beer and cider pairings. Reservations can be made for $108 per person (plus $57 for beverage pairings.) Call 617.497.5511 to have them save you a seat.

Amuse
Les Cochonailles:
Fromage de Tête, Pickled Tongue, Liver Pâté Traditional and Non-traditional Garnishes

First
Baja Kampachi Sashimi, House-Cured Lardo, Yuzu-Miso Vinaigrette

Second
Ragoût of Beets and Turnips, House-Made Chorizo, Pork Blood and Dashi Sauce

Third
Serrano Ham Pasta, Caviar, Parmesan
– or –
House-Cured Ham Ragoût, Creamy Anson Mills Polenta, Crispy Pig’s Ears, Black Truffles

Fourth
Tonkatsu Broth, Cockles, Pork Belly Confit, Pickled Ramp Tare

Fifth
Assiette de Sanglier: Wild Boar Osso Bucco, Boar Rib, Boar Heart Sausage

Dessert
Banana Bread Pudding, Banana-Bacon Compote, Canella Ice Cream, Bitter Chocolate Sauce