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City & State or ZIP Tonight, this weekend, May 5th...
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City & State or ZIP Tonight, this weekend, May 5th...
City & State or ZIP

On the Menu: Acorn-fed Pork at Parish

This man's got some fancy pig

This man's got some fancy pig

I just got off the phone with Nick Melvin (left) — chef at Parish Food & Goods — and he’s all excited about the pig shoulder that he’s serving as a special this weekend.

“It’s in the immersion circulator right now,” said Melvin. “I’m starting it sous vide, then I’m going to roast it to get the skin all crackly.”

This particular Eden Farms Berkshire Pork was finished for 90 days (i.e., fed before slaughter) on acorns — just like the pigs raised for Spain’s famous jamón ibérico de bellota.

Eden Farms Pork

Eden Farms Pork

The flavor, Melvin says, is “sweet and nutty” and the meat is extremely well marbled (right). He plans to serve it with a Hakurei turnip and chestnut gratin, garlic-braised mustard greens from Noring Farms and a sherry reduction for $29.

Pork in the immersion circulator at Parish

Pork in the immersion circulator at Parish

Melvin believes that he and Kevin Gillespie at Woodfire Grill are the only two chefs in Atlanta who got the limited allotment of this specialty pork.

[update: a representative from distributor Inland Seafood says that Pura Vida Tapas and Eno by Zaza also got a shipment.]

Woodfire Grill? Try getting in there.

7 comments Add your comment

Lisa

December 17th, 2009
6:38 pm

HA. middle of January looks good.

Shack fan

December 18th, 2009
9:19 am

Met Nich at the PRIMAL Atlanta event and he cooked some awesome fresh Pork Belly straight on the grill…it was awesome. This guy can cook and is another RISING STAR in the Pork world!!! Watch out ATL!

Westside Resident

December 18th, 2009
9:32 am

Woo-hoo! I’ve been sitting on a reservation at Woodfire for tonight for over a month now. Hopefully Chef Kevin will have some of this on his menu.

Nate Steiner

December 19th, 2009
7:29 pm

Just had some at Cakes and Ale in Decatur. AMAZING! Deliciously prepared with rutabega mash, greens and apple salad. Fabulous meal, as always. –Acorn stuffed Nate

brian

December 23rd, 2009
4:09 pm

i had some at ENO. Was good, but not ‘go trip all over yourself to go it good’….

Scott

December 25th, 2009
2:04 am

I had it at ENO by Zaza too. It was great and overall I had great time.

[...] to last the evening. I’d like to take credit for the high demand….but let’s be honest….Kessler posted about it too, sooooo, [...]