Specializing in hazelnut finished pork. Expensive but yummy. Kind of the SRF of pig.
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Tails & Trotters World Class PDX Pig
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Club Member
- May 2016
- 115
- Portland, OR
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- Napoleon PRO22K-LEG Rodeo
- Slow 'n' Sear
- A-Maze-N 6" Tube
- Weber Q100
- Thermapen Mk4, Classic
- Amprobe TMD-52 dual probe thermo
- Anova Sous Vide circulator
- VacMaster PRO350 vacuum sealer
- Beer: Deschutes Black Butte Porter
- Whisky: Glendronach 18 "Allardice"
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Sounds awesome. Not too many years back, we bought a pig a year, and were definitely into "snout to tail". We had a great tutor. And a great provider of free-ranging pigs. Her attitude was simple. "I'm raising these to eat. And they're going to have the best pig life possible until then". I buy the philosophy.
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