A
whole pig head is deboned, the “face” is cured in our bacon cure
for 3 days. It is rubbed with garlic and fennel seed, wrapped up
tightly and the face is then cooked sous vide for 24
hours.
Pickup
The
roll of bacon is cut thin on the deli slicer, arranged on a plate,
and garnished with JBG carrot puree, arugula, and topped with a smoked orange vinaigrette.
Carrot Puree
JBG red carrots are roasted and then fermented in a salt solution for one week. hey are then pureed with honey and shallots.
Carrot Puree
JBG red carrots are roasted and then fermented in a salt solution for one week. hey are then pureed with honey and shallots.
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