This is the story of a project that took a group of chef instructors and aspiring chefs and restaurateurs from the kitchen to the farms raising their ingredients, asking everyone to take a closer look at where the food they served actually came from. This is the Oregon Culinary Institute’s Heritage Pig Project, as documented by Actual Industries.
Inspired by OCI’s story, Actual invited a handful of the Portland food community’s pioneering voices to discuss their food philosophies, taste predictions, and conclusions on the comparison of pen- versus pasture-raised heritage Red Wattle pigs.
This is part two in a four part series, featuring OCI students, Salumist Eli Cairo of Olympic Provisions, Ched Vitaly Paley of Paley’s Place, Jim and Wendy Parker at Heritage Farms Northwest, and Coop and Petrene at Sweet Briar Farms.
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