Before Swine & Co is even open for your morning coffee, you can find head chef Bobby Taylor in the kitchen. Roasting a suckling pig on the spit takes time and skill, and Bobby’s here to provide both.
He lights the coals first, letting them heat up before adding in the beechwood. Next, he coats the first pig of the day (they go through three) in a salty mix of fennel, celery salt and black cardamom, before spearing it onto the spit. In a couple hours the pig begins to crackle, and another hour after that it’ll ready to be consumed entirely – not a single part is wasted. Every section of the pig will be making it’s way to one dish or another, and anything leftover goes into tomorrow’s croquettes.