Every time you cook this a vegan get kicked in the nuts,a hippie cries, a cardiologist puts a down payment on a Porsche, and Dennis Kucinich loses his favorite flying saucer shaped bong... Enjoy

Hateful Right-Wing Capitalist Pig Pasta

Start with one package of salt pork (you heard me.. salt pork, fat back, pork bellies or whatever they call em in your neck of the woods and not bacon... go for the gusto here)

Cut the pork into 1/4-12 inch squares (it is not important to be precise here)

Fry the salt pork at medium heat so the fat will liquify and the pork will crisp up nicely after 10-minutes. As fat starts to liquefy add your favorite herbs... (I used rosemary, garlic, and chipotle powder) Set aside to cool.

While the pork cools boil up manicotti or shells or whatever form factor of pasta stuffables you like...

while that boils mix :

1/2 pound of Ricotta cheese

2 eggs (this holds the cheese mixture together when cooked)

1/2 pound grated Whole Fat (Skim is for Tree-huggers!) Mozzerella Cheese (fresh is best... get it in a block and grate it yourself)

1/4 pound of Parmesan cheese (or whatever other cheese you might like... I used Monterey Jack last time)

Garlic powder to taste

Oregano to taste

Parsley to taste

1 tablespoon ground Chipotle pepper (or more if you like)

Lastly mixed in the mostly cooled pork (yes with the liquid fat) and beat on medium with a hand mixer until thoroughly homogenized.

Remove pasta from heat, shock with cold water, and stuff with cheese/pork fat mixture.

Place stuffed pasta into a casserole dish and cover with white sauce of your choosing.

Grate 1/2 pund of mozzeralla onto top of sauced pasta and cook at 350 degrees for 20 minutes or until the mixture is heated all the way through...

Serve with beer, wine, and Bill O'Reilly. (For extra fun slip a few to your vegatarian freinds without telling them whats in it)