Local Suckling Pig Porchetta Dish 7.20.11

Posted by evopizza on July 20, 2011

I just tasted the feature tonight (local suckling pig porchetta served with a lima bean, corn, pickled red onion, pulled pork, valencia tomato succotash, finished with a pork jus) and I was blown away.  I could taste each fresh delicate flavor of the dish at first bite and then it combined beautfully and melted in my mouth (uh, pretty much licked the pork jus off the dish….)

Matt Russell hand-picked the suckling pigs from Wadamalaw, SC a few days ago and has been slow cooking and preparing the dish and ingredients for 2 days.  He was telling me about it on Sunday and I couldn’t wait to have it this week.  His skills and appreciation of fresh, local food are truly demonstrated in this dish. 

WOW!…that’s describes the dish in a nutshell.