A Look Inside the Herbfarm

Rebekah Denn, Food Writer for the Seattle Post Intelligencer, did a multi-part piece on The Herbfarm's Keith Luce.

At $159, The Herbfarm is expensive - but as Rebekah writes:

... the restaurant is also sought out by guests like the man who chose The Herbfarm as the place to eat his last meal before surgery stole his sense of taste, or the Iraq veteran who took his wife out to dinner just before shipping out for a second year at war.

The Herbfarm is one of America's Mangalitsa producers. As Rebekah mentions, they are fattening their Mangalitsas in a very particular way to make them taste as good as they can.

We'll be having a class there January 27 & 28 about how to prepare organs, break down hogs and cure them, Austrian-style. Christoph Wiesner, President of the Austrian Mangalitsa Breeders' Association, is coming to show us how it is done.

There will only be 4-5 people at the class. If you are interested in attending, please contact me - there are two spots left.