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A Pig's Tale | Great Performances

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FEB
26
2016
A Pig’s Tale
Katchkie Farm
by Suzannah Schneider, Sustainability Connector

Katchkie Farm purchased five beautiful heritage breed pigs in March of 2015 from Lover’s Leap Farm in Kinderhook, New York. Our Tamworth, Big Black, Tamworth Cross, and Old Spot pigs were all historic pig breeds from England known for their active intelligence and agreeable disposition. They arrived at Katchkie Farm as tiny piglets, and we had the honor of watching them blossom into full-grown hogs. We were surprised to see them all grow into their final impressive weight, each coming in around 300 pounds!

Our Katchkie Farm pigs were largely fed curated compost from Great Performances’ catering kitchen, supplemented with locally-grown organic feed. They dined on lighter, leafier greens as the growing season began, then feasted on tomatoes and corn, and finally devoured the richer root vegetables of fall. They were always delighted to steal snacks from visitors. Crab apples were a favorite, though rumor has it they had a real Reese’s Peanut Butter Cups problem. Children working with The Sylvia Center took true delight in visiting with the pigs, feeding them treats and discovering how entertaining the animals could be. In a dramatic twist of events, the pigs once broke free of their fencing, and Farmer Bob was tasked with running after them late at night.

Our pigs are no longer causing mischief on the farm, as they entered their next stage of life at Hilltown Pork on December 9, 2015. It was excellent to work with one of the few Northeast Organic Farming Association-certified organic and Animal Welfare Approved processing facilities in the area. Like many of our vegetables, these pigs will become beautiful nose-to-tail dishes for Great Performances' menus. The circle of life was in full play as 2015 came to a close, and GP Chefs are now hard at work creating outstanding dishes to respect the lives of these animals.

Our pigs have already been highlighted at Dizzy’s Club Coca Cola, where pork belly is lacquered with pomegranate molasses and served alongside Katchkie Farm crab apple puree, braised leeks, and charred Brussels sprouts.

Dizzy’s featured Katchkie Farm pork February 23-28 in a prix fixe menu. Additionally, Dizzy’s will serve slow-roasted Katchkie Farm pork with jambalaya at Edible Good Spirits on March 3.

At Asia Society’s Garden Court Café, Chef Litesh Hosabettu served Katchkie Farm Ramen February 16-21. A sumptuous bowl of pork tenderloin, carrots, daikon, and noodles is just what New Yorkers need this time of year.

Out in Brooklyn, you can find the flavors of the farm at both Brooklyn Museum’s BKM Bowl and Brooklyn Academy of Music’s BAMcafé. BKM Bowl will offer a Katchkie Farm Pig Bowl, while BAMcafé will serve a Katchkie Farm Pork entrée at Eat, Drink & Be Literary. Details and dates are TBD, please stay tuned!

Our Executive Vice President, Anthony Fassio, also swears by his Pulled Pork Recipe. Give it a try if you are in the mood for a hearty pork dish! 


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