We are very excited about the interest and inquiries we have received about our whole animal butchering. We are inviting our customers to join us and watch Rob butcher a pig while he talks about how we use each part. We will be sending each attendee home with a sampling of cuts of pork.
potted riesling-cured foie gras
boar salami
pretzels with beer mustard
flammeküeche: bacon and onion tart with crème fraiche
house-cured sauerkraut with:
bacon
frankfurters
smoked pork sausage
cider-brined pork chops
kasseler: pickled pork shoulder
pork liver cabbage rolls
boiled potatoes and carrots
hooligan, cato corner farm, colchester, connecticut
served with blueberry preserves and rye bread
kougelhopf with jam and crème fraiche
We are very excited about the interest and inquiries we have received about our whole animal butchering. We are inviting our customers to join us and watch Rob butcher a pig while he talks about how we use each part. We will be sending each attendee home with a sampling of cuts of pork.
back by popular demand!
antipasti
pork liver paté crostini
with frisee and pickled onions
cassoulet
dessert
le pastis gascon
$60 for two people
not inclusive of tax or gratuity
call or email for reservations
773.342.2340
We are very excited about the interest and inquiries we have received about our whole animal butchering. We are inviting our customers to join us and watch Rob butcher a pig while he talks about how we use each part. We will be sending each attendee home with a sampling of cuts of pork.
antipasti
pork liver paté crostini
with frisee and pickled onions
cassoulet
dessert
le pastis gascon
$60 for two people
not inclusive of tax or gratuity
call or email for reservations
773.342.2340
The bollito misto is a traditional Northern Italian celebratory dish. A variety of meats are simmered together and the resulting brodo is served as its own course. To follow, the meats are served with garnishes such as salsa verde, horseradish cream and mostarda.
with accompaniments
warm braised fennel with truffle fonduta
buckwheat crespelle with crème fraiche and caviar
smoked sturgeon with blood orange
veal breast
beef shank
cotechino sausage
chicken
beef tongue
with potatoes and traditional accompaniments
italian pastries and candies
We are very excited about the interest and inquiries we have received about our whole animal butchering. We are inviting our customers to join us and watch Rob butcher a pig while he talks about how we use each part. We will be sending each attendee home with a sampling of cuts of pork.
Rob will be demonstrating how to break down a pork shoulder for grinding and how to turn that into various patés, terrines and potted meats
Rob will be demonstrating how to break down a pork shoulder for grinding, sharing his basic formula for fresh sausages and discussing variations.
Rob will be demonstrating his methods for making mado’s two different styles of testa. Our rolled testa is made with braised and shredded pig’s head, while “porchetta di testa” involves boning out the pig’s head, curing, rolling and slowly simmering.
The bollito misto is a traditional Northern Italian celebratory dish. A variety of meats are simmered together and the resulting brodo is served as its own course. To follow, the meats are served with garnishes such as salsa verde, horseradish cream and mostarda.
with accompaniments
warm braised fennel with truffle fonduta
buckwheat crespelle with crème fraiche and caviar
smoked sturgeon with blood orange
veal breast
beef shank
cotechino sausage
chicken
beef tongue
with potatoes and traditional accompaniments
italian pastries and candies
