Pasture-raised pork coming to the Foodist table for butchery, charcuterie and revelry


A few of us from the collective are getting together to butcher a pig in a couple of weeks. We’ll make sausages, salumi, maybe some pancetta and prosciutto too. The plan is also to have a big supper that evening with pork in every dish and likely too much wine. The first time I butchered a whole pig was in the Piedmont. A beautiful and delicious creature named Chico. Most of the butchery was done by these two amazing old-school Piemontese butchers, who transformed living 200 kilo pig into lunch on the very butcher-table in just a few hours.

There is no chance that we will do as good of a job butchering as this guy, but we’ll try. What I can guarantee is that my fellow foodists and I will enjoy a blissed-out meal on the butcher table, where we will finish our sated bellies off with some grappa smuggled directly from the Piedmont. I’m sure you will see posts with photos, but it will look something like this scene from lunch with Chico.
We have secured our Sloping Hill Farms pig through Two Rivers Specialty Meats.Two Rivers is based in North Vancouver and specializes in delicious, sustainable meats. We had hoped to go meet our pig and tour Sloping Hill, but Dirk told us that we would disturb the pigs too much, but he sent along this little tour.
Sloping Hill Farm


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