Snout to Tail, at Dog Mountain Farm!

Saturday was our dinner out at Dog Mountain farm, something I’ve been looking forward to for months!

We started working on the first course two weeks ago !

That’s when Jonhannes and I received our first whole pig for the event, and immediately set to butchering, salting, smoking and brining -

tying, pressing, trimming and stuffing….

-to produce the charcuterie plate, comprised of Mortadella, Rosemary Ham, Maple Cured and Smoked Pork Loin, Pancetta Cotto (un-smoked Italian bacon)

and the surprise favorite, Head Cheese, with Sour Cherry Gelee

.

.

.

.

We arrived early saturday morning to start de-boning the second pig for the porchetta!

got him all boned out

seasoned…tied

and into the Caja China, for a 5 hour “nap”

We had plenty of time to grill up a little snack of Dot’s Delicatessen’s Meguez, for staff lunch.

the guests arrive, to dine in the orchard…

first course:  pork liver, mascarpone and whipped yukon potato filled “tovaglioli” (dinner napkin shaped ravioli) -topped with Black Truffle and mountain herbs

(just about to hit the water here)

A salad course, inspired by the beautiful produce that the farm had available ….including Fresh Chevre and Bacon!

and finally, pigs, pigs, and more pig!.

.

feast and fun had by all!

-after that, we were too busy enjoying ourselves to remember to take more pictures!

———————————–

but to the cackling flock that was alway lurking in the bushes,

I say:

“Comes Christmas, YOU’RE NEXT! “

Thank you Cindy and David! I hope we did justice to your beautiful spotted pigs!

-and thank you to all the volunteers!