Sean Brock details how he puts all parts to use
Chefs seem particularly enamored of the idea of cooking every bit of a pig. It appeals to the conservationist in them, is easier to conceive of than cooking an entire cow, and a lot more impressive than cooking a whole chicken. The last time NRN checked in with Sean Brock — the executive chef of McCrady’s and Husk in Charleston, S.C. — he had just bought three acorn-fed Berkshires and had started curing them. “It’s crazy. You spend $7,000 on these pigs and you ...
It’s free but we need to know a little about you to continually improve our content.
Why Register?
Registering allows you to unlock a portion of our premium online content. You can access more in-depth stories and analysis, as well as news not found on any other website or any other media outlet. You also get free eNewsletters, blogs, real-time polls, archives and more.
Attention Print Subscribers: While you have already been granted free access to the NRN Digital and Print access package, for only a small additional amount, you can get NRN All Access, which includes premium reports such as the annual NRN Top 200 data. Either way, we ask that you register now. We promise it will only take a few minutes!