|The star of the show- |
Half of a 199 lb. Red Wattle/Berkshire hog dairy-fed, and raised rotationally on forage by....
Climbing Tree Farm
|Butcher Jake Levin (therovingbutcher.com/berkshirefoodguild.com) demonstrating how to remove a pig head.|
|Chef Jamie Paxton (of Crossroadsfoodshop.com/berkshirefoodguild.com) |
explains how to make head cheese.
|She made head cheese on this fabulous, outdoor stove/oven, made by charcutier Jazu Stine |
|Cutting the carcass into primal pieces (the five main large pieces- head, shoulder, belly, loin, ham).|
|Ham with ribs in the background. |
|Cut in half to fit in the field oven. |
Pulled pork on perfect rolls, coleslaw, grilled corn, Cricket Creek cheeses, stonefruits, melons, blackberry brownies...all local ingredients.
Wow, so good!
|Stuffing sausage- |
feels kind of like making yarn on a spinning wheel, or patting your head while you rub your belly...
|Panchetta (maybe my favorite of the day?)|
|Grilled eggplant and dandelion greens with smoked almonds and vinaigrette, heirloom tomatoes with basil, porchetta, arugula with grilled peaches and Cricket Creek Cheese, marinated fennel.|
|Adorable little doughnuts.|
|Dinner with talented, interesting people, a Cricket Creek sunset, super-fresh, uber delicious food,|
and some soft mooing. A damn near perfect, porky day!