I stumbled upon this webpage from Slow Food Seattle and immediately signed my hubby and me up for the class. Being that we do not do things like this often it was extremely fun. The class was in Seattle at a restaurant called Serious Pie. By the way if you are in Seattle defiantly give this place a try, they specialize in stone fired pizzas with non typical toppings.
We were a little early so I took some random pictures🙂
The restaurant was a bit unusual, you walk in and on the bottom floor is a biscuit shop and a wine shop. To get to Serious Pie you have to walk up the stairs to it. When up there you can see over the other two shops. If you cross over to the other side of the restaurant you overlook the kitchen! Lets just say this would have to be the cleanest kitchen since everyone gets to see it🙂
The class was in that kitchen! This was really exciting for me because it brought back fond memories of working in a restaurant🙂
This was the table we got to work at. The spices you see in the picture we got to choose from to rub into our Pancetta and Lardo.
Our cuts of fat! Don’t they look divine? This fat came from a special breed of pig that is raised especially for their fat. They are called Mangalitsa.
The next few pictures are of the process. Not much really, just rubbing the salt and spices in. For my Lardo I used garlic and rosemary. For my pancetta I used pepper, paprika and brown sugar. I have no idea if it will taste good, lol.
Hubby and me. Can you tell I was nervous? My face was all red.
This was the kitchen.
They cooked up some of the neck meat from a Mangalitsa pig for us to try, boy was it good!
The guy in the apron was the chef. I failed to get a pic of the generous man who donated all the cuts of fat from his heard.😦
Afterwards they served an amazing lunch.
Oh and you can’t ever make a trip to Seattle without seeing something weird😛
This is Heath Putnam’s blog, the man who breeds the Mangalitsa pigs.
This is Melissa’s blog, the co-chair for Slow Food Seattle.
This is Sonja’s blog. She was a fellow student and she goes into more detail about the class.
This is the twitter page to Nancy Leson who sat across the table from us. She is a Seattle Times food writer.