Meet & Greet

Before there was PORK there was PIG.

For those who choose to journey along with me I hope this time together will bring us to a fuller appreciation and better understanding of our food. In particular pork. We will explore Where, How and Why.

This eight week journey will take you from January 18th, one and a half days after the birth of 5 piglets, to a celebration @ Brasa that honors the Farm, the Farmer and the Pig.

The pigs will weigh approximately 100 lbs and will be about 12-13 weeks at slaughter. How fortunate are we to be able to enjoy such a feast!!

We are a country comfortable with our food neatly packaged in SUPER MARKET cellophane and we would be perfectly fine leaving it at that. Well, I believe that if we take a deeper look into where our food comes from, meaning how it lives and how it comes to our table, we will be more appreciative and most importantly become more connected. To what? That is for you to decide.

I am a chef who cooks meat every day. This project is as much for me as it is for you. I look forward to handling the live animal just as the Farmers do on a daily basis. I am sure that you and I will experience some underdeveloped emotions when it comes to the slaughter.

During these eight weeks we will meet the Farmers, the Pigs and get to know them better. We will explore the meaning of sustainability. We will learn the differences between a Berkshire pig and a Duroc. We will witness the exact reason why the piglets were born and raised. Perhaps we will become attached…and what on earth will we (I) do with that? We may have to ask our farmers. This is their life everyday.

Enjoy the journey!
Tamara Murphy
Owner/Chef
Brasa
www.brasa.com