Chef's Blog

Hope to see y’all there, come Sunday.  Our pig is a Berkshire/Duroc cross from Devil’s Gulch Farm and Mark Pasternak, out southwest of Petaluma.  They brought it in this afternoon and Zach and I went right to it with knives and saw:

Gustavo and Zach were like kids on Christmas morning.

Zach with a pork butt.

Removing a foreshank.

The loins with hams and butts removed.

One of the cleaned bellies.  We seasoned it overnight with thyme, garlic, bay leaf, salt, and pepper.

Babyback ribs.

Soon-to-be-fried pork rinds.

Head, feet, and tongue in a brine together overnight.

This shelf ain’t for vegans.