In the book American Terroir, Rowan Jacobsen explores how the uniqueness of the region translates in the taste of the food. In one chapter, he explains that the Michoacan, Mexico produces half the world’s avocados. Not wasting the avocados that fall to the ground, farmers feed their pigs a diet consisting of 60% avocados. This in turn leads the pigs to produce incredibly rich meat.

Don’t have time to fly down to a remote region of Mexico? Lucky for you, Chef David Gilbert is bringing home the richest bacon to us! Inspired by American Terroir, he talked to the owners of local South Texas Heritage Pork about growing a local pig on avocados. After extensive research, the pig’s fabulous diet consisted of:

  • Local hay
  • Local peanuts
  • Molasses
  • Salt/minerals
  • Creamy avocados, almost 5lbs daily for the last 30 days!

STHP owner Mark Escobedo was at a Pearl Farmers Market cooking demonstration this past Saturday. Like a proud daddy he detailed how much the pig loved when the avocados were introduced to its diet and did not like the other food as much afterward.

What: Snout to Tail Family Style Dinner paired with different, locally brewed Jester King Beers

Where: Sustenio at the Eilan Hotel | 17103 La Cantera Parkway, 78256

How: $75 is a small price to pay for a mind-blowing opportunity! 210.598.2950 for reservations

When: Thursday, October 18, 2012, starts at 6:30pm, reception with the farmers

Having attended several of Chef David Gilbert’s family style meals before, I can attest to the passion that emanates from each purposefully created dish on the menu. Pair that with five different Texas Hill Country Jester King beers as you sit down and talk with the producers of the pork and beer and you have the recipe for a most amazing foodie evening.

Don’t delay as there are only a couple more seats available! Call 210.598.2950 to make your reservations, ASAP!

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