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The month of May is the time to pig out at Wolf. This year's five-course Iberico Degustation menu includes pork rillettes, cheek nuggets, fennel-dusted pork loin, slow-roasted pork collar and granny smith apple tart in lard crust. Expect nothing radical, considering the pork-centric restaurant it already is. It costs $88 (or $128 with Spanish wine pairing) per head.