Did this: A Pig’s Head Feast

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The Pig and the Lady is rolling out a new group dining experience called Primal Cuts Series. Leveraging its relationship with Shinsato Farms, the restaurant processes whole hogs for use on a weekly basis. The cuts available are shank, belly, whole brisket and pig’s head.

We were invited along with some of our media friends to indulge in a complimentary spread of the slow-roasted pig’s head with all the fixings. The price of the feast ranges from $130-$150 depending on the weight of the cut and includes fresh tortillas, house-made pickles, fried shallots, peanuts, tamarind vin, a special sauce, fried shallot yellow rice, papaya salad, pho broth and a round of chilled oysters. From our experience, the pig’s head easily feeds five and we stretched it to feed the eight of us in attendance.

Requests for these primal cuts should be made in your reservation at least 24 hours in advance especially for the pig’s head with a cooking time of over two hours.

A Pig's Head Feast

Diners preparing for the primal cuts feast are treated to an origami placard that folds nicely into a pig. Each cut will have an array of sides to accompany the fresh roasted pork and will change at the chef's discretion.

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The Pig and the Lady
83 N. King St.
808-585-8255

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  1. […] The winner — chosen randomly — will be treated to a dinner for six (worth a total of $160) that includes a dozen oysters, green papaya salad, fresh tortillas, tumeric rice, butter lettuce wraps, house-made pickles, fried shallots, peanuts and two sauces. Here’s a look at The Pig’s Head Feast. […]