Chef Francesco Ricchi, of Cesco Osteria in Bethesda, Maryland, prepares a classic Tuscan Porchetta pig roast. First he debones the pig leaving the head and skin intact, then he prepares a fresh seasoning which he applies liberally to the meat before rolling the pig back up, tying it tight and getting it ready for grilling. In this case, he is getting ready for our “Novemberfeast” on 11/10 featuring DC Brau beer (tickets @ ) If you want to participate in future swine tastings just go to and sign up for our announcements.

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