The Pig Cave, LLC

Check us out at a good friend's website.

noreply@blogger.com (Unknown) — Sun, 9 Mar 2014 22:22:00 -0400

We are now available on Chef Rosendale's newly updated website Take a look around and maybe pick up some mustard while you are at it. Rich was the United States representative at Bocuse d'Or and currently is on Recipe Rehab on CBS. Take some time an look around.

Get your Pig Cave hats on the website!

noreply@blogger.com (Unknown) — Wed, 28 Aug 2013 10:09:00 -0400

The Pig Cave baseball caps are now available on the website! New Era 39THIRTY brand, fitted style, and available in small/medium and large/xl. Both sizes have an elastic fit. Great hat for that next cookout or just for chillin'.

Rory McIlroy.

noreply@blogger.com (Unknown) — Wed, 14 Aug 2013 09:00:00 -0400

Rory McIlroy's championship dinner menu features The Pig Cave Mustard on the entree course. Congratulations Rory, hope you enjoy the mustard!

Here we come D.C!

noreply@blogger.com (Unknown) — Mon, 10 Jun 2013 21:57:00 -0400

Its official! We will be at the Reston, Va, Williams-Sonoma store on June 22nd. We have been offered a table to hawk our product, and accepted. Come see us between Noon and 4pm and get some Pig Cave Black Mustard. We will have plenty available and some shirts as well. We can't wait to meet everyone and are very excited.

Use the link below to find us with your phone or navigation system:

http://maps.google.com/maps?ie=UTF-8&gl=us&daddr=11897+Market+St,+Reston,+VA+20190&panel=1&f=d&fb=1&dirflg=d&geocode=0,38.958703,-77.356914&cid=0,0,18065318686351504990&hq=williams-sonoma&hnear=0x89b64047261665e5:0x63dfafe8a871ae9f,Reston,+VA

THEY'RE HERE!

noreply@blogger.com (Unknown) — Sat, 18 May 2013 23:13:00 -0400

They are here! We have two t-shirt styles available. The top - a fun play on words, the second - a little more conservative. Order either one on the website's "Shop" page. Also, we will be in the metro D.C. area in June, at Williams-Somoma in Reston, VA. Come say hello, and get a tattoo!

COMING SOON!

noreply@blogger.com (Unknown) — Tue, 16 Apr 2013 21:51:00 -0400

T-Shirts! Soon we will be offering T-shrits on ThePigCave.com The first will be a conservative "The Pig Cave" logo (above) on the front with a label and .com address on the back (below). The second design, we are going to wait and let you see. It will be a little more tongue-in-cheek... but also more unforgettable.

On the near horizon, there is also a new bottle size for the mustard eater that just wants... well... More.We are going through the process of getting it approved and available for sale.

Also, we wanted to say thank you to everyone ordering and supporting The Pig Cave. It has been an unbelievable start to 2013 and we couldn't have this much fun without everyone's generosity.

noreply@blogger.com (Unknown) — Tue, 12 Mar 2013 00:19:00 -0400

We are Back... and with a recipe!

Recently we were at the Legislative Reception in Charleston, WV where we received great comments about the Black Mustard. We met some great people who were all excited about good food. Follow us on twitter @thepigcave to see some pics of the event.

We also are going to share the recipe for the Black Mustard Vinaigrette. Simple and customizable for any taste! Enjoy.

Leftover Black Mustard Vinaigrette

1 bottle The Pig Cave Black Mustard, almost scraped clean
3 Tbls White Wine Vinegar, or any flavored vinegar you prefer
1/4 cup Extra Virgin Olive Oil, (again, or any oil you prefer)
1/2 ea Small Shallot, minced
1 tsp Thyme, chopped (or tarragon, parsley... up to you)

Directions:
1. Add all ingredients to the almost empty jar of The Pig Cave Black Mustard.
2. Screw the cap back on tightly
3. Shake vigoursly
4. Shake some more...
5. Enjoy on your next salad of Arugula and Radish with some Charcuterie... or whatever you like
vinaigrette on!

Thanks again for all the support!

A Week...

noreply@blogger.com (Unknown) — Fri, 22 Feb 2013 15:56:00 -0500

The Pig Cave will be on hiatus for about a week. We will promptly fill any orders during this time on March 4th when we return. We appreciate everyone's support and look forward to shipping Black Mustard to everyone in need.

Also on March 4th, we will be at the WVHTA Legislative Reception in Charleston, WV at the Cultural Center.

What to do with a square bottle...

noreply@blogger.com (Unknown) — Thu, 17 Jan 2013 23:50:00 -0500

We had a fellow chef ask us why we put The Pig Cave Black Mustard in a square bottle. He wanted to know if there was a better way to get the rest of the mustard out. Then he said "I can only make so much vinaigrette in each bottle..." What a great idea! Coming soon we will post a recipe for Black Mustard Vinaigrette. Just think. When the mustard is almost gone and you are waiting for the next shipment... just add vinegar, oil, herbs. Re-lid the jar and shake! Voila! Black Mustard Vinaigrette!

Thanks for the idea Chef Garms!

Inspections... CHECK

noreply@blogger.com (Unknown) — Thu, 3 Jan 2013 18:59:00 -0500

The time has finally come. After making a batch of The Pig Cave Black Mustard in front of the State Health Inspector... along with a surprise visit from the regional FDA inspector; The Pig Cave has completed a transformation from secret 'underground' salami and condiment producer into a full fledged taxable business. Mustard will be available on the website in the next few days along with paraphernalia. Thanks for all the support and help along the way.

On another note; a special thanks to Jim Noble for cultivating and supporting a love of pig pieces and Rich Rosendale for insisting that the whole idea could come to fruition.

We want to wish Rich Rosendale the best in Lyon and "Push Yourself, Chef". I can't wait to see what French Gold looks like in an American kitchen!

Kickstarter

noreply@blogger.com (Unknown) — Tue, 12 Jun 2012 23:47:00 -0400

Check out the new kickstarter project for The Pig Cave. The prior link will send you to the video. Feel free to send the link to everyone you know that likes Black Mustard and salty pig pieces... and if they haven't tried Black Mustard... here is a way.

Chef's Garden - Huron, Ohio

noreply@blogger.com (Unknown) — Mon, 23 Apr 2012 19:22:00 -0400

The Pig Cave Black Mustard was a part of the dinner this weekend at The Chef's Garfen in Huron, Ohio. Chef Steven Halliday of the Greenbrier used the 13 month aged berkshire ham from Bear Orchard Farms as a introduction for his dinner at the farm this weekend. Also featured were Sopprasatta, Opus One cured Bresaola, Kulen, and Lomo. Chef Halliday also featured the Berkshire Pok loin as part of the entree. The black mustard was well recieved.

noreply@blogger.com (Unknown) — Sat, 28 Jan 2012 15:56:00 -0500

Check out Chef Rosendale at the Bocuse d'Or
www.bocusedorusa.org 8:45am sun. Push yourself Chef!

Propaganda

noreply@blogger.com (Unknown) — Tue, 8 Nov 2011 12:29:00 -0500

Debut of The Pig Cave Black Mustard at the Food Writers Symposium. The mustard was shown with some cured meats and fermented salumi. Bear Orchard Farm Ham made its debut also. They were the first hams dried from the Berkshire pigs that were finished on Red Acorns last fall. The hams have a delicious nutty, creamy, almost buttery flavor along with a silky smooth texture. Definitely a win. The Food Writers Symposium was a gathering of food writers from around the nation at the HOtel. They focused on networking and conversations about their industry and how to succeed. Chef has been very supportive of the whole prodject and suggested that a sampling of the Black Mustard was included in the tour. Already feedback has been incredible... and the meats along with the mustard are being featured in the next issue of PLATE magazine.

So Close...

noreply@blogger.com (Unknown) — Thu, 8 Sep 2011 23:53:00 -0400

Individual packaging for the black mustard. Looking at 2-3 weeks until saleable... so close.

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The Pig Cave Black Mustard

noreply@blogger.com (Unknown) — Sat, 23 Jul 2011 23:56:00 -0400

A journey.

This is the begining. Sometime in the near future, hopefully in September or October, this bottle of mustard will be for sale. This is just a mock up, but the end product will not be much different than this.

There have been a lot of questions... and a lot of support, all of it appreciated. This is the first foray into private enterprise for myself. Already there have been many persons that have lent assistance and guidance and it has been much appreciated.

The end goal of all of this is to get back to true flavors... mustard is the begining. After this is up and running and hopefully profitable, next will be a salumeria...

Like I said...

A journey.

Fermentation...

noreply@blogger.com (Unknown) — Sat, 9 Jul 2011 23:07:00 -0400

Fermentation...

Probably the step that took the longest to learn. Turns out that... Fermented... Salumi means that there actually needs to be a fermentation process in the mix. Time and temperature, just like sous-vide only with the added trickiness of controlling humidity. Bacteria cultures are the key, knowing that you have certain kinds of bacteria to make the salumi safe by exclusion (of bad bacteria). Bactoferm products are the weapon of choice, consistency is good, and the flavor can't be beat. They sell different cultures for the different types of salumi, and even sell a mold culture.

Ham, lots of it.

noreply@blogger.com (Unknown) — Wed, 29 Jun 2011 22:50:00 -0400

Ham,

We pulled 7 hams down for a group of 1000 people, simply served with selection of
The Pig Cave meats, and of course Black Mustard. Meats featured: house ham, genoa,
breasola, pink peppercorn salami, and coppa. The meats were served pickled seasonal farm
vegetables; radishes, green beans, beets, broccoli, squashes, and spring onions. All of these
from the mountains of... west by god...

As the LLC becomes reality, a few hoops to jump through to satisfy regulations, but Black Mustard should be available for purchase by september... look for the new website in about a month.

The hams pictured to the right are from Bear Orchard Farm in Northern West Virginia, Berkshire pigs finished on acorns for the last eight weeks. Once again my patience might be the hams downfall, we'll see how long they last.

noreply@blogger.com (Unknown) — Mon, 27 Jun 2011 13:28:00 -0400

Its official, the The Pig Cave is now an LLC...

LARDO

noreply@blogger.com (Unknown) — Thu, 21 Apr 2011 23:18:00 -0400

Soon... Very Soon...

noreply@blogger.com (Unknown) — Tue, 22 Mar 2011 01:29:00 -0400

www.thepigcave.com

noreply@blogger.com (Unknown) — Sat, 26 Feb 2011 20:57:00 -0500

Bear Orchard Farm pork belly... soon to be smoked bacon.

noreply@blogger.com (Unknown) — Sat, 26 Feb 2011 20:55:00 -0500

Just got done fabricating 3 whole Bear Orchard Farm berkshire pigs, finished on acorns. Whole pig charcuterie; jowl bacon, bacon, kulen, soprasatta, coppa, salami, lomo, proscuitto style hams, briased shanks. Tenders and chops will go to the steakhouse.

Almost...

noreply@blogger.com (Unknown) — Fri, 11 Feb 2011 22:07:00 -0500

Hams from the state fair last year. This is the test slice about half way through. It was delicious. Still a few months to go, but at least its coming along. The flavor was a little salty at first, then sweet with a nutty finish. I can't wait until they have aged properly. Time... not my best friend, but necessary.

H is for Ham

noreply@blogger.com (Unknown) — Mon, 27 Dec 2010 14:11:00 -0500

These are the Bear Orchard Farms hams after being conditioned and lightly smoked. They were hung on the 23rd, so about September, there should be one to cut into and try.

...Come on labor day!