Know it.
Live it.
Listen up troops! We are opening up the palate to all forms of Charcuterie ( that's the art of cooking pork...but you knew that already, O' Baconholics.)
That includes bacon, pancetta, prosciutto, lechon, tenderloin, hams, sausages, etc.
Example: One recipe being presented is a garlic & rosemary crusted pork tenderloin stuffed with prosciutto and fontina cheese. Grilled, of course.
Another example on the menu is the 50/50 burger. It's a mix of 50% ground beef and 50% ground bacon made into what is arguably the best burger on planet earth.
And word has it that there is a whole pig ( done phillipine LECHON style) if the crowd is sizeable enough to warrant it.
Basically anything on this map goes!!
We ask that menu submissions get to us by April 15th so that we can print the menu.
We also need a head count pretty soon so that we know if we are going to order kegs, a whole pig, etc.
Now, at this point we were going to put up the "Squeal like a pig" scene from Deliverance. But after review...we decided against it.
Instead we'll just leave you with this...
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