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 (of stockbridgeinn.com/berkshirefoodguild.com). |
Cutting the carcass into primal pieces (the five main large pieces- head, shoulder, belly, loin, ham). |
Ham with ribs in the background. |
Seasoning porchetta.
Cut in half to fit in the field oven. |
Lunch! Pulled pork on perfect rolls, coleslaw, grilled corn, Cricket Creek cheeses, stonefruits, melons, blackberry brownies...all local ingredients. Wow, so good! |
Trimming Coppa. |
Casings |
Stuffing sausage- feels kind of like making yarn on a spinning wheel, or patting your head while you rub your belly... except slipperier. |
Charcuterie |
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. |
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