We brought in half a Berkshire pig from Autumn Olive Farms in Augusta, Virginia.  Joe has been hard at work with various cuts; getting a house-made charcuterie program started.

Many meat packages


We've already been doing a fair amount of similar work since we've been open that folks may have tried, for example this batch of bacon getting ready:

Bacon. Thanks instagram!


Now for the finished bacon product:

Finished bacon. Remember: brunch is served Sundays from 10:30-4:30.

It sure will be fun to see how these things progress and the restaurant evolves.