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Tucson’s Iron Chef Goes Hog Wild
June 1, 2013
— bacon, butchering, pancetta, pork, whole hog
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- living pigs
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- ready to cut
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- berkshire pig
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- pork
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- whole pig
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- butchering
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- chops
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- the saw
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- chef and pig
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- curing in walk in
Tucson’s own Iron Chef, Ryan Clark of the Lodge on the Desert ,is committed to sustainability and creativity. He butchers and cures the meat served at his restaurant. This very special Berkshire pig has been served recently to guests. This attention to detail is one reason his cuisine reigns supreme in Tucson. July 7 he will face a challenger in the cook off competition. If the secret ingredient is a whole pig, this chef is ready.
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