One of the Pigs & Pinot piggies, soon to be “finished” on acorns.
Photo: J. DeRuy
If you’ve spent many minutes of your life wondering what head cheese and porchetta really are, why not head over to Café Rouge for the first in their series of upcoming butchery classes: The Pig. Monday’s class features Magruder Ranch meat and Rouge’s head butcher Scott Brennan. [SFoodie]
