Yarmuth Farm’s Cheese-fed Pig
We casually put up a Facebook post showing Eli, his cleaver, and his half-pig. Mentioning that the pig was of the Yarmuth Farm’s Cheese-fed variety sparked a lot of curiosity. We love questions about our food and especially about our farmers, so we reached out to the Big Cheese at Yarmuth to get some scoop.
We asked Jan McClelland, head cheesemaker, for background on the porcine process & inspiration:
“Our original endeavor was to make goat cheese, so, naturally we have whey as a byproduct. We asked ourselves, what are we going to do with our whey? It’s a valuable commodity. Upon learning that pigs love whey, we got some pigs and fed it to them. In addition to the whey, we spoil the pigs with cheeses we make that, for one reason or another, aren’t going to go to market. Then we started getting feedback about our pork, it’s tastier, sweeter…..”
It’s true. Now, a few local butchers (like Rain Shadow Meats) and restaurants get to work with it (!!!). Yarmuth is still a cheese operation—one that we support again and again….mmmm Nonna Capra mmmmm, but we digress…
These Yarmuth pigs tend to be extremely healthy and always have tons of delicious fat. Most of this pig will be cured or turned into ham for this reason.
Seeing as we just got our whole pig this week, folks who pop into our restaurant in the near future will get to enjoy some, and then again sometime later once Eli has it cured just-so. We’ll let you know when that later time comes either on our Facebook page (facebook.com/the-walrus-and-the-carpenter/) or on Twitter @thewalrusbar. Or both! Dunno. We’re restaurant people first and foremost. Trying to be good socialwebs people as well.
As always, we open at 4pm. See you soon?