One of these pigs this week will serve as supper for many of Skillet's diners.
Skillet's Josh Henderson yesterday helped Vashon Island's Farmstead Meatsmith crew butcher a 180-pound Tamworth pig for a five-course, all-pork menu that will be served at the Diner starting Thursday, and run until the gilt's all gone. Street Food customers will also have a chance to sample the meat, which will be used for a braised pork banh mi with housemade pickles.
The one-year old pig, who will appear on every "Heirloom Pig Menu" plate, was born in in Vancouver, Wash.
"She was a lady," says Farmstead Meatsmith's Andrew Plotsky, presumably referring to her chromosomes and not her disposition.
According to Plotsky, Tamworths are traditionally referred to as "baconers" because of their length and "nice bellies."
"(They're) good foragers, not too hard on land," Plotsky says. "Beautiful red coloration, wide-face, pointy ears."
The unnamed pig will be transformed into a sous vide coppa de testa; confit loin; roasted coppa; housemade chorizo; a "braised & glazed" belly and, for dessert, a bacon carmel waffle paired with a spiced bourbon hot toddy. The tasting menu is $85 with drink pairings, which also include cider and wines, or $55 for the pig alone.