Chef's Blog

Solage Calistoga's Executive Chef Brandon Sharp shares his passion for cooking, life and all things Napa Valley.

March 2, 2011

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.

 

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