Whey-acorn Pork Weekend, Day 2
Posted by Jay on Saturday, 21 November 2009
Tonite we roll out the ham terrine and a pork poutine from this pastured whey-fed, acorn-finished Duroc that our Jim and Christine Maguire raised for us.
Only a few pork chops left off this animal, if you have your heart set on that please get here early!
The carnitas tacos also show off the quality of this pork really well, Max and the gang prepared them with subtlety and balance so the flavor of the pork — particulalry the of the soft fat — comes through.
Stlil available: pulled pork sliders and BLT made with house cured bacon from this pig.
And also a bacon milkshake, of course.
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