A pig’s tail…from head to hoof

This story begins with the few clicks of a mouse in a land called twitter, a far off cyber-realm where people share ideas, connect, promote, and exchange information.  Had I not been sitting in a nail salon, obsessing over Facebook, instagram and twitter simultaneously (yes I’ll admit it) while waiting for my pearly polish to dry, I might not have ever seen this tweet “@themightyrib: Boston foodies…if you’re interested in details about attending a Pig Roast @CitizensPub in the near future, pls DM me. Organizing a group”.  Without regard to my polish, I instantly replied and was greeted moments later by a friendly message from Kevin (@themightyrib) that I was in.  Awesome. Finally a dinner crew that will get down and dirty with some odd bits, and maybe a few people I can learn from. A couple of days later he got back to me with the date of Sunday Feb 26@2pm.  Juuuusst Great, iPhone calendar says I have a ski weekend planned, but what the heck, its been a bare bones winter so far.  The Pig wins.

6 weeks of anticipation led to this…

13 foodies

From all backgrounds

and  all walks of life

strangers to each other

came together with one common goal

…to eat. drink. and eat some more.  Did I just write a haiku or something?  anyway…

I am a carnivore and I have no qualms about it.  I like meat, I believe in meat, and our bodies were designed to digest it. I dig the veggies/vegans/pesca’s too and I am not trying to piss you off. However there is something special about nose to tail eating.  I know it’s becoming a little gimmicky but in concept and to actually be a part of it, is something sort of special.

I mean, we had a moment to bond with the little bugger. The chef brought him out in all his baked, crispy golden skin, ready to be hacked apart, glory.

We got to see the before, so that we could appreciate the after.

Whole Hog, 26lbs of goodness

After everyone arrived and beers had been served, we started with a nice 1st round of raw bar appetizers; clams, shrimp, and oysters.  Couldn’t think of a better way to start off a pig roast, if I do say so myself.

Oysters and Clams

For sides we were surprised with tarragon roasted beets, fried green tomatoes, and truffle oil sweet potatoes.

Gorgeous Beets

Killer Green Tomatoes

And it begins…

Pig Pickin'

Shoulders and Butt

My first plate

Crispy Pig Skin.. doesn't get much better! Pork Candy

Since this was brunch after all, the chef informed us that he had stuffed the pigs belly with chorizo, eggs, spinach, apples, onions, carrots, celery, potatoes and various aromatic herbs and spices.  It was fantastic and the flavors ran throughout the tender meat.

More Pig!

Stuffed.

After fully pigging out, the drinks started flowin’, and the bourbon punch started giving us a warm feeling in our tummys… liquid courage was building and the main event was upon us.

Bourbon Lemon Tea Punch; deadly yet delicious

Offal; the nasty bits and odd parts. The grande silver platter arrived and I was excited, curious and a little grossed out all at the same time, but hey!  This is what I came for.  When else does one experience something like this?  I don’t think I’ll ever be on fear factor getting yelled at by Joe Rogan,  I sure as sh*t am not eating or preparing this stuff at school, and my usual dinners out with friends don’t get this interesting, so I’m going for it.

Brains, Eyes, Cheek, Tongue

Eyeball is interesting.  If it wasn’t for the bourbon tea plus some random foodie peer pressure I might not have done it, so it was a perfect combo.  With a few meaty parts of the head fat still attached I popped the sucker and chewed only slightly.  Tasted like pork, a little oily, and then an odd viscous feel on my tongue. I immediately grabbed for my beer and swallowed.  It wasn’t terrible, but I am glad to have just had the one.  First and last eyeball consumption I hope.

Pig Eye... not sure if it's the right or left

With that, followed brain on toast with a little kosher salt.  Comparative to an oily pate with a liver aftertaste. Not delicious.

Brain shmere. Brown strings are blood lines or brain veins. yuck

And finally, pig tongue- actually incredible!  Tasted similar to roast beef. If you ever have a chance, try it! Any normal meat eater would like it.

Tongue is just to the lower right of the snout

Look at Carol “I’ll try anything once” Glagola, eatin’ her brain toast like it ain’t no thang! She dug right in. You GO girl.

This was a perfect Sunday afternoon. I met a lot of cool people, heard some interesting stories, shared some laughs, ate some weird sh*t, and got cultured on nose to tail eating. If you want to do something out of the ordinary, sip on whisky, and have some good banter, head over to the Citizen Public House.

The…

End.

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6 responses

  1. Wow – fascinating read G! I’m sure glad you posted for us to read so that we now feel like we’ve experienced eating extreme pig with you & now don’t have to ourselves. :)

  2. Gretchen – This has been my favorite blog to date. You’re to the point with your narative of a ‘pigs tail’ – with your cheeky and ocassionally blunt description and storygraphs to follow, I felt as if I were right there with you. This piece of literature alone is enough to make me throw on my shoes and head to The Citizen Public House. Well done!

  3. Great recap! Such porky goodness. And in such great company. Hope you get out to ski one last time this season. And hope to see you at another Boston Foodie adventure.

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