Tasting Of Pork

 

Here is one of the pigs we raised at Taylor’s Farm. We took the belly, loin and top shoulder  and glued it together sous vide it with local honey, sage  and cooked it at 120 for 3 hours. We served it with stewed tomatoes and orka, braised kale, apple braised potatoes and pork belly and garlic scape froth.

~ by food101 on 2008-17-09.