clock menu more-arrow no yes

Filed under:

Russet's Andrew Wood Instagrammed Slaughtering And Serving A Pig

Farm-to-table by way of France.

Whole pig leg roasted over applewood
Whole pig leg roasted over applewood
Russet/ Facebook

Yesterday, farm-to-table mastermind Chef Andrew Wood of Rittenhouse's Russet posted pictures of his participation in la tuade, a traditional cold season pig slaughter practiced in the Ardeche region of France.

"The point of this day is have an even deeper understanding of what's involved with eating meat and to fully appreciate the sacrifice involved," he said. That's exactly what his series of seven pictures show, whichfair warningaren't for the faint of heart.

The occasionally graphic posts of a slaughtered pig and the food created from the carcass received mixed reactions. One commentator praised the transparency of the photos saying, "Props for posting [a] foodie reality check on Instagram." Another commentator recoiled, saying, "That's terrible."

Yes, the first two pictures in the series are gory, but by scrolling through the handful of images, you get a taste for the reverence towards the animal and that respect is echoed in the dishes served. Chicarrons, pate, and gaufrettes started the meal. Heart and lung dumplings followed, along with boudin noir tarts, and a pig leg roasted over applewood.

This was Russet's third la tuade with Honey Brook, PA's Wyebrook Farms.

Boudin noir tarts ready for the oven. We served them with caramelized onions and heirloom apples.

A photo posted by Chefs Andrew and Kristin Wood (@russetphilly) on

Russet

1521 Spruce Street, , PA 19102 (215) 546-1521 Visit Website

Sign up for the newsletter Sign up for the Eater Philadelphia newsletter

The freshest news from the local food world