"One advantage of buying whole pig carcasses is the ability to offer everything from sirloin and tenderloin to rare cuts. The evening set menu provides a chance to taste and compare these different cuts: the smooth fleshiness of rump, the richly sweet fat of jowl, and so on. The idea of tasting fried pork with olive oil also piques interest. To end the meal, curry can be added to make pork-cutlet curry. A range of ideas is this shop’s signature." - Michelin Inspector
