Posted by Judy
on April 2, 2009, 3:52 pm, in reply to "Vacation anyone?"
66.56.176.130
Aren't you just glad you weren't her first husband! 
--Previous Message--
: Interesting article in the Charlotte (NC)
: Observer.
:
:
: Be sure to check out the link at the bottom
: for the full story!
:
: Spabecue
:
: Shanklin resort will have you squealing with
: delight
: By Kathleen Purvis
: kpurvis@charlotteobserver.com
: Posted: Wednesday, Apr. 01, 2009SHANKLIN,
: N.C. It's about time somebody thought of it.
: Hog Heaven, on the grounds of an old-breed
: pig farm in tiny Shanklin, is the world's
: first all-pork resort.
:
: “I figured if California could have the Napa
: Valley, maybe it was time for the South to
: celebrate what makes us truly happy,” says
: owner Sue Trotter. “And no place appreciates
: bacon like the South.”
:
: Hog Heaven is also another step in the
: growing local food movement. Watching pigs
: frolic while eating an all-pork menu really
: puts you up close and personal with your
: food.
:
: Trotter has brought in a charcuterie chef
: from Italy to produce her proscuittos and
: pancettas and a pastry chef from California
: to turn out delicacies like pie crusts and
: cakes made with lard.
:
: It doesn't stop at the table. In the
: in-house spa, you can relax under a cooling
: raw-bacon eye mask while you get a facial
: with high-quality leaf lard, prized for its
: antioxidant content.
:
: “Ever seen a pig with wrinkles?” says
: Trotter.
:
: An overnight stay at Hog Heaven starts with
: “porktail hour” at 6 p.m. While guests enjoy
: the house cocktail – smoked bourbon and
: crispy bacon in a glass rimmed with
: bacon-flavored salt – a herd of oinkers is
: led through the front hall of Trotter's
: Victorian house, their hooves clad in
: booties to protect the polished-hickory
: floors.
:
: It's Hog Heaven's version of the duck parade
: at Memphis' famous Peabody Hotel.
:
: “Anything ducks can do, pigs can do better,”
: Trotter insists.
:
: Typical meals range from BLTs and bacon
: chowder at lunch to dinners of
: Malaysian-style watermelon salad with crispy
: pork belly, chilled bisque of edamame and
: bacon, bacon-wrapped mountain trout stuffed
: with basil and crème caramel flavored with
: Canadian bacon.
:
: Every night ends with the “jamon jam,” a
: sing-along for guests who want to ham it up.
: And of course, turn-down service in your
: room comes with a bag of pork rinds on your
: pillow.
:
: Trotter insists she just wants to share her
: affection for pigs with the world. “I love
: 'em like I loved my first dog,” she says.
: “And a lot more than I loved my first
: husband.
:
: “But you know, pigs have advantages over
: both of them. No shedding, no fleas, no
: barking.”
:
:
:
:
: http://www.charlotteobserver.com/508/story/634294.html
:
:
:
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