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.
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.
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.