In Ukraine, pork is the real hero of the feast. Whether draped in the guise of plump sausages, covered in a mantle of garlic-infused jelly, or stuffed or stewed, most Ukrainians will make no bones about the fact that pork reigns supreme as the meat of choice. In culinary circles, Ukraine’s pork dishes have been touted as the best in the world and pork cuts, whether large or small, are always beautifully presented. Some are stews and casseroles distinctly endowed with a hearty winter quality and some are crisp crackling roasts. Grilled pork, sometimes marinated first, reveals its sheer genius when laid under a thick fruit sauce and topped with a dollop of rich, melting sour cream. Enough cannot be said about the simplicity of a fresh roast ham or a roast suckling pig, undeniably nourishing and plentiful, yet they are elegant enough to take pride of place at any celebratory table. But slow cooking, as in braising or stewing, is the most popular method of cooking. Organ meats are favored as well and pork is used in numerous kinds of sausages.