GARLIC PORK ROAST with Rosemary and Garlic Confit, 2.5-3lb — seasoned and oven ready
Garlic Pork Roast with Rosemary and Garlic Confit 2.5-3lb Berkshire
These heritage rolled and tied roasts are fully seasoned with a slow-roasted garlic confit and a sprig of rosemary, and just need 45 minutes in the oven. Though simple, the taste is complex and will make you look like a master of both butchering and cooking. The hearty roasts are strong in flavor but humble and perfectly sized for sandwiches or a centerpiece for 3-4 guests. These are perfect roasts for weekday meals!
Thomas Odermatt, a 3rd generation Swiss butcher, can trace his trade roots back to the 1920’s. Close to 100 years ago his great grandfather was farming and butchering in the Alpine town of Dallenwil. At the age of two, Thomas began learning from his father, a Master Butcher. Everything Thomas makes goes back to traditional, old fashioned, old-style European butchery.
Since 2006 folks have been lining up at the Farmers Market at the San Francisco Ferry Plaza for a Roli Roti porchetta sandwich, a local culinary legend that has helped spark more than one revolution — he was also the avatar of a food truck craze and a champion of the heritage food movement.
Says Odermatt: “You can only use a heritage breed pig. You need the intramuscular fat that only comes from well-farmed animals. That is the secret. You can’t just get commodity meat from a supermarket and think that is going to work. You need to have passion and love for the trade.”