The Purple Pig: Cheese, Swine, & Wine

I can’t stop raving about all the amazing places I ate at while I was in Chicago.  Everything was so delicious and I had so many different types of foods to order that I don’t normally get the chance to order.  How could I not rave?!

Here’s my last food rant about Chicago.  On Sunday morning we were trying to decide where to get brunch.  No was was terribly hungry after all the food we’d eaten over the weekend.  So we decided to wait until 11am when The Purple Pig opened.

Purple-Pig-Menu

I’ve walked past The Purple Pig dozens of times.  It’s located right on Michigan Avenue on the North side of the river (about a block north of the river).  The restaurant features house made charcuterie, cheese, and wine.  Can’t go wrong with that.

While I browsed the menu I started with a glass of Prosecco (I’ve been doing really good with my New Years resolution to enjoy more sparkling wines!).

Prosecco

We ended up ordering several dishes for the table to share.  I love doing that because then I get to try a little of everything!

We started in the “Smears” section of the menu with the “House Cured Lardo Iberico.”  What’s lardo you ask?  Well, I didn’t know before we ordered it either.  It’s cured pig fat.  Yup.  Pig fat on crostini.  Doesn’t it look good?

House-Cured-lardo-Iberico

When our lardo iberico arrived I forgot that it was pig fat because I think it looks like melted cheese.  I took a big bite of my piece, and it definitely didn’t taste like cheese….  It’s not exactly my cup of tea but I’m glad I tried it.  Onto the cheese board!

Cheese-Platter

We ordered an Iborez from Spain (goat), Podda from Italy (sheep and cow), and a St. Agur from France (cow, blue cheese).  My favorite was the St. Agur.  It was buttery with a little bite.  Don’t worry, we didn’t have cheese without some meat!  Check out the Pig Platter.

Pig-Platter

Isn’t it pretty?  The Pig Platter had some of everything including: lingua agrodolce, cacciatorini, catalonian fuet, jamon serrano, sopressata, prosciutto di san daniele, prosciutto di parma, tartufo, chorizo, testa, and coppa.

Here’s the roasted bone marrow with herbs we ordered.  I thought it was missing some flavor.  I’ve had knock my socks off good roasted bone marrow before but this one didn’t do it for me.

Roasted-Bone-Marrow-with-Herbs

It’s ok though, everything else we ordered was really good.   Here’s the house made veal mortadella sausage – yum!
Veal-Mortadella-SausageThe sausage was tender and delicious.  It came with chard, fresh chickpeas and cherry tomatoes.

Finally, we ended with a panini: Porchetta with Salsa Verde.  Holy cow, or should I saw holy pig?  Let’s go with the pig!  Holy pig was this panini tasty.  The porchetta was tender and packed so much flavor!

Porchetta-with-Salsa-Verde-PaniniI’m not sure what was my favorite dish.  It’s between the porchetta panini and the Pig Platter!

I definitely recommend giving The Purple Pig a try next time you’re in Chicago.  Heads up, they don’t take reservations.  So get there early or be prepared to wait.  Be adventurous and try new things, especially if you don’t get the chance to order them every day!

What cured meats would you put on your Pig Platter?

 

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