Despite some people's claims that they are Utah's first nose-to-tail restaurant, Eric and I have been buying entire animals directly from farmers and cattle growers and have butchered them ourselves ever since we started working together some 17 years ago.
When our friend Julie Clifford from Clifford Farms called us the other day to offer us to purchase a freshly slaughtered half pig from her farm, we did not hesitate... She showed up the following morning and brought us a superb specimen, cut in half lengthwise and weighing 80 pounds!
Just like the brown eggs and the arugula we buy from the Cliffords, the pig was raised naturally and never was fed any crap, hormones or antibiotics....
Look for a plethora of farm raised pork specials coming on the menu soon!!! We are most definitely going to serve a Ham around Easter time, but also, porchetta, pâtés, pork chops.... we will keep you all informed... We now have a page on facebook... Check it out!!! in the meantime, enjoy the pictures...
Before....
After!!!
Pork jowl and belly getting ready...
...to be cured with Guérande grey salt, sugar, fennel, rosemary...
...in a few days we'll have homemade (unsmoked) bacon and Guanciale!!!!
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