The Southern Food & Beverage Museum is partnering with the Louisiana Department of Agriculture for a day of cooking, sampling, and learning about the Louisiana wild pig. Join us for a talk by Louisiana Commissioner of Agriculture Mike Strain at 2:00 PM. Charles Mumford of Two Run Farm will then discuss his role in this program. Tasting will begin after the talks.
Wild pigs in Louisiana have few, if any, natural predators, and the population has exploded in recent years. They are becoming a serious threat to agriculture as they can ruin crops in a very short period. The Louisiana Department of Agriculture has created an inspection program which allows for the capture, inspection, and slaughter of wild pigs for sale. These animals are free range and have no hormones or antibiotics. This program will allow chefs and the public to experience and taste these pigs.
A growing list of chefs from Purloo, Blue Oak Barbecue, NOLA Foods & Whoodoo BBQ, Two Run Farm, Compere Lapin, Domenica, Pizza Domenica, Beau Chene Country Club, and more will be preparing and cooking the pig.
This program is made possible with the support of Two Run Farm and is free with museum admission.