More Pressed Pork

Last week we got in a whole pig from North Carolina, the first step in changing some aspects of our food culture at Tomasso's.  We have been researching local farms and different breeds to try and find what works for us.  What I have really enjoyed is the fact that we get so many uses from it.  Chops, T-Bones, pressed pork belly, braised shoulder, different types of charcuterie(including our first batch of head cheese), we even ate the tongue for a snack last night.  Hopefully we keep moving forward with this, I would like to eventually get my hands on some Mangalitsa or Duroc. 

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