1/30/2013 12:00:00 PM

Photo of the Day: Oliveto Goes Whole Hog

When Oliveto says Whole Hog Dinners, they aren’t kidding as this photo of a freshly delivered 500-pound pig just posted by chef Jonah Rhodehamel attests. The pig, who lived a happy and healthy life at Devil’s Gulch Ranch in Marin before it met its maker, is one of many that the chef will be breaking down and processing into lonza, lardo, guanciale, nduja, prosciutto and other cured meats that will be showcased at Oliveto’s upcoming Whole Hog Dinners from February 19-23 (with the exception of the prosciutto which will be aged for three years).

Rhodehamel estimates he’ll go through 2,000 pounds of pork from eight animals for the five-night run. The 2013 snout-to-pig-tail menu hasn’t been finalized yet (everything will be available a la carte), but you can check out last year’s here. If all this pork talk makes you want to pig out, call or contact the restaurant to reserve your spot at the table (510-547-5356 or reserve online).



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