When it comes to pork, you can’t mention the meat without mentioning Smithfield, the world’s largest producer of pork products. Smithfield is renowned for offering some of the highest quality porcine deliciousness available.
So when we were invited to the 2015 Chef’s Table at Swine Southern Table & Bar, our decision was a no brainer. For one evening – and one evening only – the Coral Gables eatery was transformed into a pork palace. And that is not an exaggeration.
Throughout the night, we were treated to a wide range of Smithfield selections courtesy of Chefs Frank Dominguez and Cristian Cuevas. The event focused specifically on Duroc products, the company’s premium pork offerings.
Our first taste of DURoC started with ample charcuterie, including country DURoC pork terrine, housemade mortadella (stuffed with pistachios and served with mustard – so good) and some shoulder confit. To wash it all down, we had the night’s signature drink: a bacon bourbon Old Fashioned with crispy Smithfield Log smoked bacon. Yowza.
Other bites included skin-on pork belly and delectable prime rib with some mindblowing grits; everyone was talking about them and for good reason. Did we mention the baby back ribs? No? OK, here goes: succulent and sweet with a subtle peanut crumble. To say our taste buds were happy would be an understatement.
By the end of the night, Smithfield DURoC’s offerings ruined us. It’s hard for us to look at pork the same way after this memorable evening. We can’t settle for anything less.