Go nose to tail (not necessarily in that order) with Bronwyn’s 2016 Pig Week. Each day from Tuesday, January 19th through Sunday, January 24th, chef Tim Wiechmann will be showcasing the anatomy of the pig with a special dish. See the menu below for the pork pickings: fried pork feet terrine with buttermilk waffle, bier-braised pork shoulder, Hungarian-style bacon and more–all for $20 a plate with sauerkraut and fried potatoes. Stop in for a salute to the pig, or head over every day to go whole hog. Call 617.776.9900 to make a reservation.

Tuesday, January 19th – feet
Trotters & Waffles
Fried pork feet terrine, buttermilk waffle, bratwurst gravy

Wednesday, January 20th – offal
Knodel
Spicy pork liver dumpling, choi greens, crispy pig ears

Thursday, January 21st – head
Confit
Pig’s head strudel, Hungarian paprika yoghurt

Friday, January 22nd – shoulder
Schaufele
Bier-braised pork shoulder, maple-caraway glaze

Saturday, January 23rd – loin
Schnitzel
Crispy German schnitzel, barbecue pulled pork, buttermilk onion rings

Sunday, January 24th – belly
Szalonna
Braised Hungarian-style bacon, pickled black mustard, plum compote