The Pig Cave Black Mustard was a part of the dinner this weekend at The Chef's Garfen in Huron, Ohio. Chef Steven Halliday of the Greenbrier used the 13 month aged berkshire ham from Bear Orchard Farms as a introduction for his dinner at the farm this weekend. Also featured were Sopprasatta, Opus One cured Bresaola, Kulen, and Lomo. Chef Halliday also featured the Berkshire Pok loin as part of the entree. The black mustard was well recieved.
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