Get ready for hazelnut-fed pork, the latest entry in a hog-happy food scene that echoes what can only be called a national obsession with swine.
Nuts and pigs have nurtured a happy marriage for centuries -- think paper-thin slices of Prosciutto di Parma from pigs fattened on chestnuts and whey, or Spain's incomparable Iberico ham, from free-range hogs that gobble acorns as they roam.
