Chef Myles Anton said this about PigstockTC 2010
"In my career as a chef, whole animal butchery is the next logical step. It makes sense environmentally, spiritually and financially. Since November 2010, I have handled countless different heritage pigs (Mangalitsa, Duroc-Yorkshires, Duroc-Berkshire), fifteen Suffolk lambs, and four half Holstein cows. Utilizing these whole animals has decreased Stella's footprint on the environment, challenged my creativity as a chef, and exposed our guests to unique cuts & preparations. At the end of the day, it makes my soul feel good to show the ultimate respect to these animals and celebrate them wholly."
Stella welcomes "Pigstock"
fat : lardo, rosemary, crostino
head : house perperonci, fennel, soft onions, lemon
skin : chicharron, currants, opal basil, tomato agrodolce, white potatoes, cracked black pepper
grind : warm county style sausage, Robiola Rocchetta cheese, bibb lettuce, arugula, pistachios, chives
belly : pancetta (al la Chef Brian), garganelli, golden & hothouse tomatoes, Parmigiano Reggiano, cream
loin : lightly smoked, caul fat wrapped & seared, savory & sage, braised red cabbage, five-hour sauce, Marsala
blood : chocolate blood cake, porcini mushroom & gianduotto gelato, carmel