Goin’ Whole Hog

Whole pig. 

Sometimes seeing where our delicious meat products come from – with their heads, feet, and tails intact – is a shock to some people, but as we’ve written before, you are not going to find a kitchen that doesn’t deal to some degree with life and death. Even vegan and vegetarian food uproots plants from their place of growth, and recent research shows that plants have some degree of sensitivity to their environment, as well as a positive or negative electrical charge that is reversed when bees land on pollen-bearing plants. We are animals and animals eat other beings to survive – there’s no way ‘round that fact of life. Might as well enjoy, no? 

Americans Demand Leaner Meats 

We know that pork products are a big part of the American diet and psyche – just look at the pork industry’s “pork: the other white meat” slogan or how excited folks got about the demise or return of McDonald’s McRib sandwich. Pork is one of the most versatile meats, and can be taken in fancy (French cuts of pork chops) or casual directions (ribs). “Porkfat rules!” became a slogan of Chef Emeril Lagasse at the height of his television popularity, and it’s not just propaganda: pork has a naturally sweet, filling, fatty (depending on the cut) nature that lends itself to a variety of cultures and preparations. For the Bex Pig Roast on October 14, Bex is partnering with Beezerque BBQ and will do a whole hog mopped down with Carolina BBQ sauce. This is part of Bex’s M.O.: straightforward food in its pure, whole form, locally sourced when possible, and cooked skillfully and deliciously. 

Wrasslin with Large Beasts 

Like it or not, our ancient ancestors whom we owe our lineage were very into hunting good-sized game, as one good kill could provide for a clan. They were also not wasteful with spare parts, truly using the snout to tail. Bones made great building supplies and weapons. Hooves are the origin of gelatins and glue. Once domestication and agriculture happened, people could keep animals in pens and save the time and labor of hunting them in the wild, allowing for a more stable food supply (and, directly correlated, a rise in the world population). In our fast-paced, tech-embedded, often virtual world, there is something reassuring and natural about a beast on a spit, drawing in the curious – and the canine – to follow their noses. 

Let’s Not Forget Sides 

But it’s not all about the flesh. The nice thing about meat is that it can be as minimal as a sprinkle or crumble on a salad, to the star of the show as in the Bex Pig Roast. Meat plays well with others, and Chef Becky has in mind a kind of hybrid of a Southern pig roast with a European Octoberfest. The crunch and creaminess of cole slaw complement the bold character of smoked pork. The buttery sweetness of cornbread adds a nice starch. Elegant French potato salad and baked beans offer both options for non-pork friends and ways to build a meal. 

Details

The event is Saturday, October 14, from 2 – 6, with two seatings during that time (just like our successful, scrumptious clam bake). Handsome Bill Kelly will be providing music, and Buttzville Brewing will have a beer truck with their local offerings of beer (or, as the film The Big Lebowski calls it, “oat soda”). “Beezer and I went to high school together,” Chef Becky explains. “When we started brainstorming a pig roast, he sprang to mind immediately.” You can find more info and how to order on the Bex main page. 

Let’s go hogwild!

UPDATE – Unfortunately, despite the work we put into it, the ABC didn’t approve our application for a beer truck at the Pig Roast, so we apologize for any inconvenience. So please BYOB and bring some Octoberfest spirit to the event! DIY!