Oh How I love PORK!
I had another offsight charity event, decided to make a prochetta. George from Swan Creek Farm brought me one of his fantastic pigs. I took the skin off first leacing it attached to the head, made a fennel forcemeat garnished with toasted pinenuts and started building it by laying a layer of housemade hot coppa. Next came the forcemeat and then the loins. I rolled it up and tied it off. the next morning we roasted it in our la caja china roasting box, served it with ramp pesto. You can tell by the pics I love to have fun in the kitchen! 
This was after the event! All guests were served!
The Beauty Of Pork
Recently I purchased 2 whole hogs from my old friend George Rasmussen of Swan Creek Farm. When he pulled up to the restaurant it quickly spread through the kitchen that our little piggy’s arrived and the crew ran out to the trailer parked on Ontario Street like it was Christmas morning.
After freaking out some people walking down the street because I guess they believe meat comes in cute little packages with cartoons on them like in the grocery store and not from real animals! Really people? Come on! We brought them inside and freaked out some of the housekeeping staff who ended up praying because they were stuck in the elevator with the pigs; when we finally arrived to the butcher shop and weighed them… 396 pounds of pure yummy pork! A few days later the crew and I broke down the pigs, it was great to have the pastry department butchering as well. Even our front of house staff showed up to watch and take pictures!
So what did we do with all of this pork?
Tete de cochon, 4 prosciutto, 40# of salami, 40# soprassata, bbq spare ribs, various loin specials, pancetta, roasted pork glace & crispy pork rinds.
DandyID
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