Southwark’s assertion that the pork its serving tonight as part of its The Chef, The Brewer and The Farmer dinner for Beer Week will be the “the best pork you will ever taste” seems like an awfully audacious claim. Especially in a city that’s proudly preoccupied with all things porcine. Grub Street caught up with Southwark’s chef de cuisine, Nick Macri, for an explanation of what makes the pork so special. “It’s just the way it’s raised,” he told us of the Berks County-raised heritage breed pigs he sources from Country Time Farms. “They’re left to roam and do their own thing. Its not just about them having the best flavor available, it’s a matter of ethics.”
Macri is serving these superior pigs four ways for tonight’s dinner, including house-cured charcuterie and a chocolate and pork liver mousse with sweet chicharons. Country Time Farms owners Paul and Ember Crivellaro will be on hand, as well as Sly Fox brewmaster Brian O’Reilly, who will be pouring beers to match each course. There are still a few seatings remaining, and the dinner will also be served at the bar all night. Check out the full menu here.