Mezze Restaurant Goes Whole Hog

Chef Nick Cooks It Snout to Tail

By: Mezze - Apr 20, 2021

 

Last week, Chef Nick broke down his first whole East Mountain Farm heritage pig since before the pandemic. This brings us hope. Hope to continue supporting our farmers,  hope to continue to serve you from nose to tail, and hope that we'll continue expanding how we gather together, together.

What thrills Nick about the process of nose-to-tail cooking is an illustration of the cycle of life. He starts by working with his team to save kitchen scraps and compost to be used as feed for the pigs. He shares these lessons with his children by bringing them to the farm to meet the animals and then feeding them local pork later in the season. This past weekend, Chef featured the pork chop. The pork loin is on the menu now. Coming soon, he'll move onto the pig shanks, which will be smoked and confited.  The extra fat these breeds are known for is ground in our kitchen, rendered for cooking and future sausage making. 

This week, Chef is featuring the pork leg turned into a kielbasa as his staff pick.

 

What thrills Nick about the process of nose-to-tail cooking is an illustration of the cycle of life. He starts by working with his team to save kitchen scraps and compost to be used as feed for the pigs. He shares these lessons with his children by bringing them to the farm to meet the animals and then feeding them local pork later in the season. This past weekend, Chef featured the pork chop. The pork loin is on the menu now. Coming soon, he'll move onto the pig shanks, which will be smoked and confited.  The extra fat these breeds are known for is ground in our kitchen, rendered for cooking and future sausage making. 

This week, Chef is featuring the pork leg turned into a kielbasa as his staff pick.