Whole Hog Dinners, March 14-17, 2017
Reserve online or call 510.547.5356
Cinta pigs were bred in Italy for hundreds of years for prosciutto-making and the like, and so of course we were moony-eyed when Front Porch began breeding them at Acorn Ranch in Mendocino. Front Porch remains the only breeder of Cintas in the country, and we’re purchasing one of their Cinta-Berkshire crosses for Whole Hog —while Cintas are the traditional choice for salumi-making, Cinta-Berkshires are better suited for our delectable Cuban-style roast.
Cintas are known as lard pigs, meaning that they tend to put on fat more easily than they do muscle. It’s a great thing when making salumi, as curing meat requires a lot of fat to help preserve the meat. Their muscles are small compared to bacon pigs like Berkshires, which are bred not for fat but for juicy, tender chops and loins. Crossing a bacon pig with a lard pig allows Acorn Ranch to offer a meaty, marbled pork with the flavor that makes prosciutto so delicious.
Acorn Ranch’s pigs are fed a base diet of non-GMO wheat, oats, green peas, and sunflower, and are allowed to roam and forage on the ranch. Over the winter, they’ve been nibbling on grass and roots.
We’re extremely pleased to be kicking off our Whole Hog Dinners with this beautiful, rare pig on Tuesday, March 14. We’re looking forward to seeing you then!
Our Whole Hog Line-up:
A whole pig will be prepared using our Caja China, a Cuban style way of making delicious, roast pig.
March 14 (Tuesday) – Cinta-Berkshire from Front Porch Farm
March 15 (Wednesday) Red Wattle from Lazy S Farm
March 16 (Thursday) – pure Berkshire from Morgan Farm
Friday 17 (Friday) – Berkshire cross from Devil’s Gulch