We pulled 7 hams down for a group of 1000 people, simply served with selection of
The Pig Cave meats, and of course Black Mustard. Meats featured: house ham, genoa,
breasola, pink peppercorn salami, and coppa. The meats were served pickled seasonal farm
vegetables; radishes, green beans, beets, broccoli, squashes, and spring onions. All of these
from the mountains of... west by god...
As the LLC becomes reality, a few hoops to jump through to satisfy regulations, but Black Mustard should be available for purchase by september... look for the new website in about a month.
The hams pictured to the right are from Bear Orchard Farm in Northern West Virginia, Berkshire pigs finished on acorns for the last eight weeks. Once again my patience might be the hams downfall, we'll see how long they last.
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