Ah yes, here comes the Porchetta and this time it’s fancy Berkshire Pig from Newman Farm. I haven’t had a lot of the Newman Farm product, but what I have had has been rich and tasty. A little redder than one might have guessed, so nice. Remember, cook this cutie no more than 138 degrees F, then pull and let stand for a bit. If you have a smoker or grill, this is most certainly the way it likes it the best. Or you can roast it in the oven with some veggies or just by itself. I usually roast it by itself, this way I get the pure roasting sensation. Not all mucked up with vegetables making a damned steam bath, ick. I like my skin & fat all caramelly.
If the Porchetta isn’t enough, they’ve whipped up a badass crepinette for this week. Lamb Crepinettes with Cumin, Persian Mint and Orange, you can read that again if’n you’d like. I’m not convinced I’ve seen these before, that orange and mint sound too good to pass up. Crepinettes are so good for breakfast!
ooOOooo, look. Rabbit Pate with Chives. Oh man, the rabbit has such a nice mild sweet flavor and the chives melt right in making it a great dinner in itself. But of course we’d never indulge that far, would we? I would.
The menu looks really good this week and you’d be missing out if you didn’t at least stop by for a gander.
If you’d like to pre-order your roast so it will be waiting for you, please visit their order page now. I use it on a frequent basis, it’s nice to have the security of your meat with your name on it.
I look forward to seeing you at the market in Berkeley Saturday morning, rain or shine.
Please continue on to read the real Fatted Calf Newsletter written by them, not me.
I have an obsession with food from a truck. When I see those glittering
white boxes on wheels I want what’s inside. All rational sense of appetite
and concept of sanitation disappear. I’ll eat anything those roving
kitchens dish out, from Tacos Pescados in nearby Fruitvale to steaming piles
of choucroute garni on the streets of Paris to anchovy decked pizza in out
of the way Nyons.
In central Italy the porchetta truck is ubiquitous. A whole seasoned pig is
roasted over a wood fire and then loaded into the truck to be taken to any
one of the markets that spring up in the towns that dot the rolling hills.
By late morning the somewhat ravaged pig spills forth its salty, herbaceous
contents. As the porchetta personnel split your roll you point to the bits
of roasty meat that catch your eye; a little bit of grassa, some garlic and
maybe some crackling. Locate a chilled swishy white and a few buttery pears
and you are transported to truck food paradise.
However one cannot sustain themselves on romantic notions and since we have
not graduated to big shiny white truck status we will offer forth our
“Porchetta” style pork loin roast. It is a beautiful cut of well marbled
Berkshire Pig from Newman Farm with all the same aromatic seasonings as the
larger version only structured to fit in your conventional home oven or your
backyard grill. Don your long white apron and let your loved ones pick and
choose their ideal pieces; the meaty rib, the crusty end, lots of pan juice.
See you at the market!
Saturday, March 25
“Porchetta” style Pork Loin Roast
Lamb Crepinettes with Cumin, Persian Mint and Orange
Boudin Blanc with Chestnuts
Mexican Style Chorizo
Pates, Confits & Terrines
Rabbit Pate with Chives
Guinea Hen Terrine
Duck Liver Mousse
Petit Sec Aux Herbes
Spanish Style Chorizo
Other Meaty Goods
Smoked Ham Shanks
Glace de Viande
Sugo di Carne