Cascina Spinasse Blog

BEHIND-THE-SCENES with CHEF STUART LANE

Big Ginger

The pork days of summer have arrived! We had the incredible fortune of working with Egg and I Pork out of Chimacum on the peninsula. I had asked if they ever butchered older animals as I was interested in anti-industrial pork full of flavor with plenty of fat. Phil Vogelzang said he could help us out. He definitely came through in a very large way. Big Ginger was a 3 year old, 638 pound Tamworth sow raised on hazelnuts and whole goat milk (as opposed to whey which is common). She is a beauty! We are doing everything we can think of with her including; spuma, ciccioli, flank, skirt, ragu Bianca, braised shanks, roasted loin, roasted tenderloin, lardo, pie dough (sweet and savory) not to mention inserting her wonderfulness into every pork dish we already have on the menu. This is one of the most exciting times as a cook, to be able to work with something so clearly special invigorates your creativity and lets everyone get a first hand sense of the importance of working with local farms.IMG_5267

IMG_1429Check out that layer of fat.  (On the primal of course, not Keaton in the background)

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