Pig Club Tasting Menu
What happens when an award-winning eatery and an award-winning community-farm join forces? Answer: a unique food event combining quality, provenance and taste!
On the 8th February, Jubilee will be partnering with Bia Rebel to run a Pig Club Tasting Menu. Showcasing the quality and flavour of the free-range, native-breed pork from Jubilee Farm, this event will be the perfect opportunity to introduce new customers to the farm’s pig club CSA (community-supported agriculture) scheme, whereby subscribers sign-up for a quarter pig direct from Northern Ireland’s first community-owned farm. As part of Jubilee’s mission to ‘put the culture back into agriculture’, the scheme also allows members to visit the farm and meet the pigs.
Jubilee Managing Director Dr Jonny Hanson said, ‘This event is a great opportunity to sample a range of tasty pork dishes cooked to perfection; to hear about Jubilee’s humane and sustainable approach to food and farming; and even to sign up for your very own quarter pig from Jubilee Farm’.
With a distinct Oriental theme, the mouth-watering menu for the evening includes: Charsu pork shoulder wonton soup; Triple dip hoisin, honey and sesame pork strips; Hibachi grilled ginger pork loin; 48 hour wasabi-glazed pork belly; matcha tea and ice cream.
To book, please contact Jenny via firstname.lastname@example.org
At the tasting menu event Jubilee will also be launching their inaugural Art Competition, with a pop-up art gallery exhibiting the work of Pen Jones, Jubilee’s artist-in-residence, and her artist husband, Merv. Original prints by Pen, of the pigs at Jubilee Farm, will be available to purchase on the night, with all proceeds going to Jubilee. With open, primary school and secondary school categories, the Art Competition has a fantastic range of prizes up for grabs. Full details are available at www.jubilee.coop/ shortly. The competition opens 8th February and closes 28th March.
Commenting on the event, Bia Rebel Co-Owner Jenny Holland, who is also one of Jubilee’s 155 member-owners, said, ‘Supporting small farmers has been a key part of our business since the very beginning. Not only are small farms better for the environment and the community at large, but the meat they produce is far and away more delicious and better for you than industrially-farmed meat. I was very excited to join Jubilee’s community – they put their ideals into practice and that takes courage and a lot of hard work ’.