THE ORIGINAL PARTNERS WITH TAILS & TROTTERS

THE ORIGINAL PARTNERS WITH TAILS & TROTTERS Wednesday, February 02, 2011

The Original is very pleased to announce that in mid-January, our kitchen entered into a partnership with local butchers Tails & Totters. As evidenced by the accompanying photo—that’s sous chef Brian Landry enthusing whilst embracing a certain Mister Bacon—this means that nearly all the pork we use in our dishes (and we use a lot of pork in a lot of dishes) will come from Tails & Trotters.

“I’m always excited to use local artisan products,” says Original Executive Chef B.J. Smith. “They’re locally loved and it’s run by guys who really know what they’re doing.”

Tails & Trotters pork can now be savored in everything from our Bacon & Eggs and Chorizo Corn Dog appetizers to our Swedish Meatballs, Chicken & Ham Fritters and our sides of breakfast ham and Pork Chili Verde.

Tails & Trotters has, since 2009, been practicing the techniques of Italian-stye butchering and providing artfully butchered cuts of meat to some of Portland’s finer dining establishments (Beast, Nostrana, Noble Rot), and to to the public at-large via butcher shops and at farmers markets in the city.

Tails & Trotters closely works with family farmers in Ephrata, Washington (between Spokane and Seattle), where the pigs are raised hormone-free, and are often fed on grains harvested from the farm, itself—at least until the last 90 days. That’s when the farmers and the butchers collaborate to make sure that the chosen pigs are fed on a “finishing” diet of hazelnuts (pigs are usually fed acorns during the finishing phase), which gives the pork a nuttier, Pacific Northwestern flavor.

“They’re as passionate about their product as I am about cooking,” says Smith. “They care about what they send us and, in turn, about what we serve our guests.”

Stop by The Original soon for breakfast, lunch or dinner, and see if you taste the difference.