Whole Hog 2011

Piglets2smaller

Wednesday, March 9th – Saturday, March 12th

510-547-5356
[Reserve Now]

MENU FOR WHOLE HOG DINNERS

Salumi
• Coppa di testa
• Salumi platter: speck, lomo, soppressata, finocchiono, Milano, crespone
• Tasting of prosciutti*: Olli Ossabaw, La Quercia acorn-fed Berkshire
• Gnocco fritto: small pillows of fried dough with lardo, guanciale, and pancetta

Smaller Items
Cold
• Chicories with guanciale (dry-cured pig jowls)
• Insalata paesana: salad of arugula, charcoal-grilled
pancetta, and balsamic vinaigrette
• Garden lettuces vinaigrette

Warm:
• Crisp terrine of pork trotters with spiced fruit
• Corned pork tongue “alla Reuben”
• Fritto misto of tails, ears, and skin with spicy maionese
• Soup: white bean soup with pancetta and kale

Pastas
• Lasagnette with pork shoulder, cardoons, and ricotta salata
• Gnocchi with lardo and hazelnuts
• Bucatini with nervetti
• Pappardelle with whey-braised pork, cabbage, and walnuts
• Spaghetti with clams, sausage, kale, and garlic
• Red Flint polenta with ragù of pork heart

Contorni
• Pancetta-fried potatoes
• Pork and beans
• Sausage-braised Lacinato kale

The Whole Hog
• A plate of mixed cuts from a whole, spit-roasted pig
New this year, every evening during our event we will spit-roast a whole, pasture-raised pig over a wood fire and offer a platter of various cuts.
Wednesday (3/9):
a heritage Berkshire from Riverdog Farm in the Capay Valley, Yolo County.  Farmers Tim Mueller and Trini Campbell will be on hand for the evening.
Thursday (3/10):
a Berkshire cross from Devil’s Gulch Ranch, Nicasio, Marin County.  Farmers Mark Pasternak and Myriam Kaplan-Pasternak DVM will join us.
Friday (3/11):
a Duroc from Heritage Farms in the mid-west and Virginia.  Heritage is a cooperative of 20 small hog farmers who pasture their pigs and use no antibiotics.
Saturday (3/12):
a Berkshire/“wild” European cross from Magruder Ranch, Potter Valley, Mendocino County.  Mac Magruder will be in our dining room with his family that night and can tell you the fascinating story of his boars.

Grills, Sautés, and Rotisserie
• Zampone: cotecchino (warm sausage) stuffed trotter
• Boudin noir (blood sausage) with gratinata of
baby artichokes and Pecorino cheese
• Bollito misto: variety of boiled meats with three sauces
• Choucroute garni: various cuts of pork braised with homemade sauerkraut
• Stuffed fish wrapped in pancetta (more information week of event)
• Pork Porterhouse with Red Flint corn polenta, Lacinato kale, and pickled cherries

And for the non-pork eaters…
•
Roast hen rolata with Butterball potatoes, Chioggia beets and their greens,
and burnt honey-tangelo sugo
• Fish (will have more information week of event)
• Involtino of Swiss chard, farro, and broccoli with Black Trumpet mushrooms and Parmesan fonduta

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*We’ll be offering a tasting of two prociutti. One is a special “green label” prociutto from La Cuercia. This organic prosciutto is from an acorn-fed, Berkshire hog and has been aged 20 months. Jeffrey Steingarten calls it “(t)he best prosciutto imported or domestic you can get.”

The other is from a newcomer, Olli Salumeria in Virginia, which has created a magnificent prociutto from an ‘Ossabaw’ hog. The variety is directly descended from pigs brought by Spanish explorers in the 1500s. A herd of them has lived wild on the island of Ossabaw, off the coast of Georgia, isolated from other varieties of pig, its gene pool intact. It is similar in flavor and cooking characteristics to the Senese pig of Tuscany–lean, slow-growing, with fat that melts at low temperatures. We met Oliviero Colmignoli (Olli)–the prosciutto-maker who uses this amazing animal­–at the Fancy Food show in San Francisco last month. He promised us a prociutto for this year’s hog dinners, even though it won’t be available in stores or online for a few months. It was the talk of the show, and is extraordinary.

Olli Salumeria also has access to the ‘Mangolitsa’ hog, a Hungarian variety that was near extinction until recently. It has an unusually high percentage of fat, thus making superlative lardo and guanciale. We’ll offer both.