Propaganda

Debut of The Pig Cave Black Mustard at the Food Writers Symposium. The mustard was shown with some cured meats and fermented salumi. Bear Orchard Farm Ham made its debut also. They were the first hams dried from the Berkshire pigs that were finished on Red Acorns last fall. The hams have a delicious nutty, creamy, almost buttery flavor along with a silky smooth texture. Definitely a win. The Food Writers Symposium was a gathering of food writers from around the nation at the HOtel. They focused on networking and conversations about their industry and how to succeed. Chef has been very supportive of the whole prodject and suggested that a sampling of the Black Mustard was included in the tour. Already feedback has been incredible... and the meats along with the mustard are being featured in the next issue of PLATE magazine.