by Steven Doyle
The Red Wattle hog is a large, red and has a fleshy decorative wattle on each side of its neck. The breed was thought to arrived on American soil by way of French colonists in the 1700’s who were thought to bring them from Australia. The hog is know for their hardiness and exceptionally lean and juicy beef-like taste and texture.
Last year there were only 200 registered Red Wattle hogs in the United States, making them a particularly rare breed, and you will not typically find the meat on local menus. That is until last night when CampO Modern Country Bistro executive chef Josh Black set out to create one of his monthly special dinners. You will recall last month consulting chef Matt McCallister spearheaded his Total Catch dinner, and he collaborated with Black to create the menu for the dinner last night. Continue reading
