Edible Blue Ridge Fall 2022

MOVERS & SHAKERS

Forming relationships also extends beyond their customer base. In addition to supplying the neighboring businesses with meat and other packaged goods, Orwick andThomas have partnered with Patrick Riley (formerly the head chef of Lexington favorite, Heliotrope) to bring the community Food Hut RKE, a restaurant located next to Golden Cactus Brewing. Yard Bull will supply Food Hut with all its proteins, and the butcher shop is also in talks with other local restaurants to utilize by products of breaking down whole animals: lard, bones and tallow. “A lot of entrepreneurs like to go it alone; some of us like to have partners. I’m very thankful to be working with partners like Elliott and Patrick. We see a great opportunity for community building,” says Thomas. “When you’re at Golden Cactus, you bump into like-minded people there and most of them are growers, makers … that has been huge for our community and definitely boosted our confidence in the community. There are some great people here in town now that weren’t here five years ago— bloom Restaurant, for example, led by Nate Sloan. At the same time, you see some places that have been here for a long time starting to turn and purchase more local products and forge relationships with farmers. Obviously the joke is often Roanoke is 10 years behind … but we’re catching up.”

Recipe by Elliot Orwick, Yard Bull Meats, Roanoke RUSTIC PORK RILLETTES Great as a gift or to take on a picnic!

INGREDIENTS: 2 pounds pork shoulder (Autumn Olive Farms pork from Yard Bull Meats) cut into 1” cubes 2 pounds pork belly (Autumn Olive Farms pork from Yard Bull Meats) skin-off, cut into 1” cubes 6 sprigs fresh thyme 2 large bay leaves (we suggest Spice Walla brand) 2 quarts Yard Bull Meats pork stock 1 teaspoon coarse ground black pepper

Remove from oven and let rest for 20 minutes. Remove thyme and bay leaf and discard. Remove pork from the pan with a slotted spoon, reserving the cooking liquid for later use. Place warm pork into a stand mixer bowl, and mix on low speed with the paddle attachment until pork is shredded and mixed together, 2-3 minutes (this step can also be done by hand by simply shredding the pork and fully incorporating using your fingers and a fork). Slowly add ½ - 1 cup pork stock into the mixer until the mixture is a spreadable texture but not too loose (pulled pork consistency). Mix in sherry vinegar, lemon juice, hot sauce, pepper, and nutmeg to taste. Spoon mixture into small crocks or jelly jars, tamping out air pockets as you go, and leave at least 1” empty at the top of the container. Cool uncapped jars in the fridge. Cap rillettes with 1/4” rendered lard and seal with lid. Jars will keep in the fridge for several weeks if the lard and seal are not broken. Prior to serving, allow the rillette to come up to room temp, garnish with Maldon sea salt and fresh herbs and serve with pickles and toasted bread. *This recipe can be easily modified for other fun flavor profiles, such as substituting the seasoning for Asian ingredients such as sambal, fish sauce, and lime!

1 teaspoon grated nutmeg 1 tablespoon sherry vinegar 1 tablespoon lemon juice 1 teaspoon hot sauce 2 teaspoons Maldon sea salt Small crock or jelly jars Rendered Yard Bull Meats lard

DIRECTIONS: Preheat oven to 300°F. While the oven heats, place all the pork into a large pot, cover with water, and bring to a boil. Boil for 5 minutes, then drain liquid (to remove impurities). Place drained pork into a deep baking pan with thyme, bay leaf, and pork stock. Cook in oven until the meat is fork tender (4-5 hours).

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