Here’s what I was excited to write about today — an incredible sounding secret cut of pork that chef David Chang (aka the pig master) recently told me about when I ate at his Momofuku Ssäm Bar in Manhattan. But there’s a problem: David doesn’t want to talk about it anymore. At least not until his friend, another acclaimed New York City chef, who’s already spent a year working with this magic piece of meat, figures out the best way to serve it. Stay tuned. But in the meantime—anyone who really wants to know should get their hands on a copy of Issue No. 68 of Spain Gourmetour.