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Course “Snout to Tail” Whole Pig Butchery
Recipes by Brent Young
Head cheese
See recipe
Recipes by Brent Young
American Ham: Brined & Slow Cooked
See recipe
Recipes by Brent Young
Fennel & Garlic Sausage & White Beans
See recipe
Course "Snout to Tail" Whole Pig Butchery
Pork Hock Ragu with Tagliatelle
See recipe
Recipes by Brent Young
Grilled Pork Chops
See recipe
Recipes by Brent Young
Country pate
See recipe
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70% chocolate
Arbequina
back leg of wild boar
basil sprouts
bay leaf
beetroots
brown rice
cassis purée
caviaroli
chanterelle mushrooms
chocolate chips
corn semolina
dark chocolate
duck carcasses
edible gold leaf
enoki
garrofo butter beans
gelatine “Fish tale”
grated cheese
honey
icing sugar
Kalamata olives
kappa
liquorice sticks
lobster
mackerel
Maldon sea salt
natural ferment
pineapple ice cream
pine nuts
Pistillata seaweed
Powdered Tagine
Prawns
raspberry liqueur
ripe bananas
salt flakes
scallops
soy milk
squash
sweet paprika
tartar cream
vanilla pods
veal foot
wasabi
Yuzu skin
