stored in: porchetta, Pork, salami and tagged:

tamworth pig

Two years ago I started fabricating whole pigs in the restaurant.  It started out as a quest to teach myself and the staff how to properly use all of the animal.  I remember getting that first pig and realized that everything was about to change.  I would contact local farmers about getting local pigs and some would say “no, I can’t sell you the whole pig. I’d have to sell other chefs the whole pig too.”

I kept at it and finally sourced pasture raised tamworth pigs.  Keegan-Filion farms wanted to start pork production on their farm and were looking for chefs that would use it. I quickly jumped on board and I’m so glad I did. Their pork is amazing!

We started getting pigs that weighed in at 180 pounds.  The meat was nicely marbled and had a beautiful white fat covering.  We would produce chops, braised belly, smoked shoulder, cured country hams, and head cheese. We got pretty good at this and felt that after a couple of pigs it was time to get some smaller ones that weighed around 80 pounds. These pigs were used to make porchetta. This is when the pig is boned out and stuffed with pieces of shoulder and ham that have been mixed with garlic, fennel, rosemary, and chile flakes.


It then gets rolled, tied and slow smoked for 4 hours and finished in a fiery hot oven until the skin bubbles. Nothing better than a crispy pork skin wrapped around juicy pork. Wewill be using this technique for Thanksgiving this year. DSC_0047

In the process of purchasing whole pigs we began making cured salumi. With a cold temperature and high humidity the idea seemed like it might work.  Well after about 2 months the first salami was done and it turned out pretty good. INS pics 002

We kept at it and made modifications along the way and ended up creating better salami’s.  This quest has lead to a salami plate on the menu including  5 varieties at a time (Tuscan, Genoa, Wild Fennel, Sopresatta, Coppa). We pair the salami plate with marinated olives._IIP3340

4 Responses to “Going Hog Wild”

  1. Susan Wigley Says:

    Hi, Craig. This is beautiful! I want a share, but the phone number in the paper is not working for me. How do I make sure I get one? Thanks, Susan

  2. John Verrier Says:

    Chef Craig,
    I happen to see what you are doing and it is wonderful ,a dying art in the United states,I happen to be Andrews DAD ,met you few years ago when squirrel was working for you. At the time he was graduating for J&W. My wife and I are coming down from Boston,and are looking to have brunch there @Cypress, hope to see you there! Nov29th

  3. admin Says:

    Good to hear from you. Cypress is dinner only maybe you can come in for dinner. Tell Andrew hello for me.

  4. Kylie Batt1 Says:

    ну посмотрим что нам предлагают…

    http://rel” rel=”nofollow”>  I remember getting that first pig and realized that everything was about to change.  I would contact local farmers about getting local pigs and […….

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