two selections, $12 / four, $20 / six, $28 housemade cured meats, artisanal cheese, housemade lavash, pickled veggies, nut compote, local honey + preserves

Rub the pork belly with sea salt, black pepper, minced garlic, and rosemary. Wrap tightly and refrigerate for 5-7 days.

Cure the Pork Belly

After curing, rinse the pork belly and let it air dry in a cool place for 1-2 weeks.

Dry the Meat

Mix flour, water, salt, and olive oil to form a dough. Knead for 10 minutes, then let it rest for 30 minutes.

Prepare the Dough

Roll the dough thin and bake in a preheated oven at 220°C (428°F) for 5-6 minutes until crispy.

Roll and Bake

In a pot, combine vinegar and sugar, bring to a boil, then let cool.

Prepare the Pickling Brine

Slice cucumber, carrot, and red onion. Place in jars and cover with the brine. Refrigerate for at least 24 hours.

Pickle the Vegetables

Mix the mixed nuts with honey in a bowl. Let it sit for at least 30 minutes before serving.

Combine Nuts and Honey

Pork belly

Sea salt

Black pepper

Garlic cloves

Rosemary

Aged cheddar

Brie

Blue cheese

All-purpose flour

Water

Salt

Olive oil

Cucumber

Carrot

Red onion

Vinegar

Sugar

Mixed nuts

Honey

Local honey

Fruit preserves

CURED + AGED

Make CURED + AGED Recipe in just 20h . two selections, $12 / four, $20 / six, $28 housemade cured meats, artisanal cheese, housemade lavash, pickled veggies, nut compote, local honey + preserves

Cured + Aged Recipe

Frequently paired with

Local Coupons