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First Course; Crispy Pig Ear Salad, Baby Kale, Buffalo Mozzarella, Cucumber, Cherry Tomato, Quail Egg & Raspberry Chili Lime Vinaigrette
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2nd Course; Pig Tail Crepes, Pumpkin Purée, Pomegranate & Pumpkin Seeds
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3rd Course; Pork Hock Terrine, Coarse Mustard, Housemade Bread
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4th Course; Pork Jowl, Candied Bourbon Brussels Sprouts with a Celeriac Purée
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5th Course; Pork Belly Taco, Sweet Refried Beans, Radicchio & Cilantro
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6th Course, Pork Baby Back Rib & Crispy Polenta Cake
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7th Course, Dessert; Housemade Chocolate Almond Bark with Bacon Ice Cream & Berry Coulis
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Highlights of Rapscallion Rogue Eatery's (@RapscallionRest) amazing Nose To Tail Hog Dinner. #HamOnt