Slow food at Locavore

Slow food at Locavore

Informative and delish

More on Ubud

If you love food, it’s worth checking out ahead of your visit to Bali whether Slow Food Bali might be holding any events during your stay. One of their most popular gatherings is “Bringing Home the Bacon“, where Locavore chefs Eelke Plasmeijer and Ray Adriansyah demonstrate how to butcher (half) a pig then serve up (the other half of) the pig in 15 fabulous dishes.

Travelfish says:
Team Locavore.

Team Locavore.

We’re big fans of Locavore and its eating local philosophy, and the restaurant is taking it to the next level by raising their own animals (and growing their own produce). The pig slaughtered for our meal was raised on leftovers from the restaurant for 16 months. It was interesting to hear Eelke speak about how raising an animal yourself makes you think carefully, as a chef, about how to use every single part possible of the resulting carcass.

Better than Ace issue.

Better than Ace issue.

While this was the first pig the chefs have raised and slaughtered themselves, they have used other pigs raised near Ubud fed on a diet of rice bran, banana trunks, greens and sweet potatoes in the past. This has involved some hiccups — such as the first pig being “cut in half” in the wrong direction.

Making a sausage.

Making a sausage.

The morning got underway with the demonstration of how a pig is actually butchered into leg, shoulder, belly, loin and racks. It’s not always easy getting hold of the right equipment in Bali for do-it-yourself butchers — Ace hardware came to the rescue with a saw a few pigs ago.

Then we watched as nimble fingers made, well, most of the below. This was a bargain at a price of 400,000 rupiah for the demonstration and the meal.

piggy

Too good not to share in full.

Granted, we haven’t eaten at Michelin-starred restaurants, but this was one of the best feasts we’ve ever indulged in. If you’re going to eat pig, well this is clearly how a pig is meant to be both raised and eaten. Even the bits you might be a bit queasy about — the ears, the brain — were just delicious.

Just mouthwatering.

Mouthwatering.

We chatted to a Spanish guy also attending who told us about how he grew up on a farm and his family would slaughter a pig twice a year or so and use all of the parts possible as well; the idea of eating meat every single day simply wasn’t entertained.

So good they're worth two pics.

So good they’re worth two pics.

If you don’t happen to be in Ubud when a Slow Food Bali event is on, but are able to self cater and would like to seek humanely grown and slaughtered pork and chicken, get in touch with PT Superhygiene (or as our daughter’s friend calls the main guy behind the company, “Chicken Jon”). Contact us for details or seek him and Tri out at Samadi Sunday market in Canggu in south Bali.

Contact details for Slow food at Locavore

Address: Jalan Dewi Sita, Ubud

T: (0361) 977 733 

Coordinates (for GPS): 115º15'47.5" E, 8º30'35.67" S
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