Posts Tagged ‘ heritage breed pigs ’
Yesterday my client kicked off its national culinary tour,Cochon 555 2010 in Napa. The event showcases five regional chefs, winemakers, and of course, the real stars of the show, five heritage breed pigs, which are used in their entirety, snout to tail. It is a nod to old world farming and the art of butchery. [ READ MORE ]
Mary, Mary quite contrary, how does your meat grow? Forgive my bastardization of the nursery rhyme, but the simple premise deserves attention. It is my hope that we, as a society, are starting to think beyond the shrink wrap and Styrofoam holding the perfectly cut loin, chop and ham, and consider our food, and its [ READ MORE ]
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