I know, sounds like the start of a good joke right? No joke, last week farmer April Thatcher, Chef/Owner of Lapellah Restaurant, David Mork, Executive Chef Mike Campos, and Sous Chef Zach Burkett, showed up at my house with a 100 pound side of pig ready for a butchery strategy session.
David’s plan is to purchase April Joy Farm’s pasture raised pigs and then break them down in house giving his chefs control over the quality of the cuts and enabling them to add more variety to their menu. More porky quality and variety coming out of Lapellah’s wood burning ovens sounds like a winner to me!
The trick to making whole hog work in a restaurant is utilizing every scrap of meat which takes some strategizing before you ever put the knife in your hand.
We started the conversation discussing turning pork cheek into guanciale, continuing with whether we should start cutting at the 2nd and 3rd rib or should it be 4 and 5?…………
Ok game plan set, knife action……..how did we ever remember anything before cell phones?
All the pretty pork…..