Sunday, January 13, 2008
On Friday night, we delivered the first batch of Mangalitsa pigs to our Seattle-area customers. The restaurants are:
This is the first time that American restaurants (other than The French Laundry) have received Mangalitsa pigs.
As The Herbfarm was our last stop, we got to spend some time with Executive Chef Keith Luce and his staff, and watch as they unpacked and inspected our Mangalitsa pigs. It was intimidating to watch them all take turns bending over and sniffing the meat. Some of the chefs just stood stiffly, poker faced, watching everything We'd never experienced that before. We had no reason to think they'd be disappointed, but we got nervous nevertheless.
A bit later Keith showed us a ham that he's curing, along with many other traditional products. He and his staff made the ham from the 400+ lb Berkshire that we delivered to him in November. He said that the lardo was already cured and gone, which really surprised us - they must have been using it a lot.
He gave us a sample of some cured loin from our Berkshire hog, which was some of the finest cured meat we'd eaten in America. He offered us a few pieces on a plate, and we had to resist the urge to eat it all very quickly, like pigs.
Posted by Heath Putnam at 3:29 PM