Slow-cooked over coals, apple-cider glaze, charred greens, and mustard from our own seed.
From a single small farm that raises old-breed pigs on pasture and orchard windfall. We cook the shoulder low and slow over oak until it pulls apart, then glaze it with cider reduced down to a lacquer. Charred bitter greens and a sharp house mustard keep the richness honest. This is the plate we send to anyone who thinks vegetables-first means meat as an afterthought — it isn't.
More from the hearth
Ember-Roasted Carrots
Whole carrots cooked in the coals until sweet, dressed with whey, toasted seeds, and dill from the back garden.
Foraged Mushroom Toast
Wild mushrooms over grilled levain, soft farm egg, shaved aged sheep's cheese, and thyme oil.
Whole Roasted Market Fish
Line-caught and cooked on the bone, brown-butter herbs, grilled lemon, and salt-baked potatoes.