The fact that we do our own cold smoking gives [our food] an artisanal quality. And the advantage of doing all my own smoking is that I have total control over flavor, save money, and can offer a product unique to my restaurant.”
Partnering with a local farmer can help ensure the quality and sustainability of trendy Heritage Pork. Chefs need to ask how their supplier operates and exactly what they’re paying for.
It’s a long way from Sardinia to Texas—more than 5,000 miles, in fact, with an ocean and a continent in between. Despite this great divide, both of these territories share a local hero in chef and restaurateur Efisio Farris.
