Pig Roasts

The pet project of top chefs across the country, roasted pig makes for playful wine pairings.



BEAST

Portland, Oregon

Naomi Pomeroy, chef/owner, is something of an authority on pig roasts. Pomeroy won the pig-roasting competition Cochon 555 in Portland in March, and was a judge at the competition in New Orleans in May. There, she fed 30 staff members and judges, “since chefs never want to eat their own food.” And while “it’s not my style to adapt something,” the pig dish she created riffed on Buffalo wings.

Pomeroy took a milk-fed suckling pig and rubbed it with chaff from the chilies of the nearby Tabasco facility, along with brown sugar and spices, then slow-roasted the pig for 9–10 hours. The result: spicy pulled pork sandwiches topped with crispy pig skin, blue cheese sauce and celery shavings.

While wine was not paired with the dish at the competition, BEAST’s sommelier David Round would look to a rosé for such a pairing: Château de Trinquevedel’s 2010 Les Vignes d’Eugène from Tavel. “This is a red-wine drinker’s rosé, and aptly named, as Trinquevedel means ‘veal hammer’ or ‘place where veal were butchered’...the winery building used to be a veal processor,” says Round. “This has a lot of rich red fruit to it, and while it’s dry, it should be able to hold it’s own versus such a spicy, vinegary dish.”

So why have pig roasts become so popular? Pomeroy says, “There’s a lot of interest in heritage pigs right now, [and] how important it is to farm heritage breeds. They’re being destroyed so fast with mass commercial breeding. Plus, the milk-fed ones, who have never been grain-fed, are so delicious.”

Pomeroy also cites economic factors. “After the economy tanked, people started taking [butchery] courses at the [Portland] Meat Collective,” she says. “There is an emphasis on using the whole animal. Plus, [pig roasts] feed a lot of people. And it gets people together.”

Read more about BEAST.


 

Craigie on Main

Cambridge, Massachusetts

“What’s not to like about roast pork?” asks Tony Maws, chef/proprietor. “I know some people think they’ve had enough of pork, but I think they’re crazy.”

The Confit and Roasted Milk-Fed Pig’s Head comes with Peking pancakes, pumpkin sambal and boudin noirhoisin sauce for dipping. “The idea is you roll up your sleeves, dive in with your fingers, pull off the meat and enjoy!” says Carl York, general manager and sommelier.

Wondering what wine pairs with pig’s head? “We suggest a beautiful Swiss white from Cave les Ruinettes that is off-dry,” York says. For a red pairing, York looks to Beaujolais, particularly the “awesome” Lapierre 2010 Morgon.

Read a Q&A with Chef Herbet.

Read more about Craigie on Main.


 

Troquet

Boston

Troquet’s Roast Suckling Pig is a signature dish, with its perfect wine partner being a Châteauneuf-du-Pape.

“We prepare each part of the pig differently,” says Executive Chef Scott Hebert. “We confit part of it, and we roast or sear the other parts, so the complexity of a Châteauneuf-du-Pape works beautifully.”

Beer and spirits lovers also have pig pairing options: “We’re a wine-focused restaurant,” says Hebert. “But a Cuban Manhattan with dark rum instead of Bourbon would be savory and complex. For beer fans, Corsendonk Brown Ale’s roasted malts and Belgian yeast pair beautifully with the pork and celery root coleslaw.”

Read more about Troquet.

Edit Module
Edit Module

Related Articles

New Year's Eve Made Simple

Six small plates and three decadent drinks that will satiate your guests, without cramping your cocktail-party style.

A Simple, Stylish Holiday Feast

Simplify your holiday feast for a tastier and more stylish celebration of the things that truly matter.

The Ultimate Beef Taco Recipe

Make these braised beef beauties the centerpiece of your holiday brunch.

Bust Out of the Burgundy Box

Burgundy may be an Old World classic, but that doesn’t mean the other items on the table have to be.
Edit Module
Edit Module

Subscribe

You can unsubscribe at any time. View an example of our newsletter.

Edit Module
Edit Module

Shop

Edit Module
>
Edit Module
Edit Module Edit ModuleShow TagsEdit Module

Related Web Articles