Each and every piece of the pig is used. The head is simmered gently, meat is picked and pressed into a terrine. Later, it is sliced, breaded, and deep fried. The loins, hams, shoulders, and rack are all deboned, brined, and circulated for 90 minutes. A simple sear and baste and it hits the plate with a beautiful medium pink hue. The belly is cured and circulated for 16 hours. Any trim is processed into a sausage that is seared just before the plate up. Lastly, the bones go into a stock that is later reduced and fortified to create the final sauce.
Here's the final dish: Baby Pig Rack, Sausage, Belly, and Head Cheese
White Corn Polenta
Chive Blossom and Rapini with Aleppo Pepper