Seth Caswell, Executive Chef at the Stumbling Goat, sent me this email about how he used the gigantic Berkshire hog we recently delivered to him:
Here's a dish we served Saturday night at the Stumbling Goat. In the forefront is a country pate with tenderloin inlay garnished with pickled fiddleheads. Next to that is a pork and sage rillette with wild watercress and cranberry mustard. From the belly we made rillons with housemade plum jam and toasted ciabatta.
That looks simply delicious. I'm impressed with the tenderloin inlay -- that alone would get me to order it.
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