In April 2018, we offered to roast a whole hog raised and donated by Blue Heron Farm to benefit I’ll Have What She’s Having, a nonprofit that raises awareness and funds for women’s health (Erin is a founding board member).
Ryan Pera and Morgan Weber, along with some friends, bid $15,000 on the hog roast and won the auction item. The mangalitsa and red waddle mix—the same breed of pigs Morgan raised at his farm in Yoakum, Texas—is almost fully grown, so now it’s time to party.
We’ll be serving up the hog at Eight Row Flint with sides prepared by Claire Smith and Kent Domas of Alice Blue, Anita Jaisinghani of Pondicheri, Kathy Elkins of Harold's and Keisha Griggs of Ate Boutique Kitchen and Bocage Catering. Ingredients for the sides were donated by Loam Agronomics.
Each plate will be sold for $25. One hundred percent of the proceeds of the pig roast will be donated to the Food Bank of Central and Eastern North Carolina to assist in Hurricane Florence relief.