That’s not beef, it’s pork. Black Gascon pork. Bigorre Noir. A lovely, tasty beast that was pastured and culled for our table. We also have a jambon seche in the cellar working magic before it’s ready to fold into our menu.

This pork roast got all roasty roasty last night and will appear as dinner when it does some time with my quick sauce.

Served with simple broccoli and some dauphin pots, bellies will be filled.