Ofellae (appetizers), served family style on wooden boards: baguette from Bake Room, jars of pickled and preserved foods and mustards for the charcuterie course.
Dry Cured Ham from Eco Friendly Foods ( ossabaw)
Pork Liver Terrine with preserved figs
Dry Cured Salami from Greenbrier Farms (Farmers pig)
Pork Rillettes, from Steve Ellis Tamworth Pork
Headcheese, from Carolina Heritage Hogs
 
2nd course:
Barbecued Coppa Steaks (money muscle), succotash of field peas, smoked tomatoes, and sweet corn, whiskey bbqsauce, puffed pork skins, bacon cornbread
 
3rd Course: American Guniea Hog, stuffed with duck, quail, sausages,  slow roasted and served over Anson Mills polenta, rosemary peach jus, and a salad of crispy pig ears, pickled onions and greens
 
4th course: Pecan Pie, Leaf Lard Crust, bacon caramel

Purchase tickets HERE