I Like Pig:

recipes and inspiration from New York City's Pig Island

A book that tells a story through recipes of small, family-owned pig farms and their journey to the big city marketplace where renown chefs create delectable pork dishes at the outdoor cooking festival, Pig Island.

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I Like Pig: recipes and Inspiration from New York City's Pig Island

You can download the eBook in your preferred formats here for $1.99

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I Like Pig: recipes and Inspiration from New York City's Pig Island

Jimmy Carbone, the producer of Pig Island, New York City’s definitive annual pork fest, has teamed with James Beard Award winning cookbook author Rachel Wharton to create a cookbook full of porcine goodness. Every year dozens of chefs come together and celebrate the agricultural bounty of the tri-state area (New York, New Jersey, Connecticut) at Pig Island. I Like Pig serves up some of the most popular recipes from the first four years of Pig Island.
Download this eBook Here.

Featured Recipes

- Joe Doe’s Lard Biscuits from Joe Dobias, chef and owner of Joe & Misses Doe in NYC
- King’s Lumpia Shanghai by King Phojanakong, chef and owner of Kuma Inn and Umi Nom
- Lavender-Braised Pork Shoulder by Elizabeth Schula, co-founder of Saltie
- Leftover Pulled Pork with Big White Beans by James Beard Award Winner Rachel Wharton

In addition to recipes the I Like Pig ebook includes photo-essays with photography by John Taggart that details the journey from farmer to butcher to restaurant to chef and how a whole hog is broken down and prepped.

Help Fund our UK Tour

Donate here at GoFundMe.com

Help Us Go International!

For the past five years Pig Island, NYC’s annual pig cook-off has led the farm-to-chef movement, working with more than a dozen small farms that work so hard to raise heritage pork the right way and supporting up-and-coming chefs, artisanal food makers, and local breweries, wineries and hard cider makers. This year we culminated all our efforts into an e-cookbook, I Like Pig: Recipes and Inspiration from New York City's Pig Island. I Like Pig is more than just a collection of recipes: It tells the story of small, family-owned pig farms and their journey to the big city marketplace where renown chefs create delectable pork dishes at the outdoor cooking festival, Pig Island.
Donate

  • $10 OUR ETERNAL THANKS (and a mention on ilikepig.com)
  • $20 FREE E-BOOK. You’ll get a mention plus a free download of I Like Pig: Recipes and Inspiration from New York City's Pig Island
  • $50 “I LIKE PIG” T-SHIRT. All of the above plus an I Like Pig T-shirt (must live in contiguous U.S. for free shipping on the T-shirt)
  • $60 “I LIKE PIG” T-SHIRT + SHIPPING. All of the above plus free T-shirt shipment outside of contiguous U.S.
  • $150 PIG ISLAND VIP TICKET. All of the above plus one VIP ticket to Pig Island (in September 2015; transportation to/from Pig Island is not included)
  • $250 TWO PIG ISLAND VIP TICKETS. Includes mention, download, T-shirt and two VIP tickets to Pig Island 2015 (in September 2015; transportation to/from Pig Island is not included)
  • $500 BEER SESSIONS RADIO GUEST PACKAGE. Includes mention, download, T-shirt and a seat as a special guest at a 2015 episode of Beer Sessions Radio™ with pizza and beer for two guests (transportation to/from studio is not included). ONLY TEN (10) AVAILABLE.
  • $1000 PRIVATE TENT AT PIG ISLAND + 6 VIP TICKETS. Includes mention, download, T-shirt and six VIP tickets to Pig Island 2015 with a private tent (tentative date September 5th; transportation to/from Pig Island is not included). ONLY TEN (10) AVAILABLE.
  • $5000 PIG BRITON U.K. TOUR (for one person; $6000 for two people travelling together). Includes mention, download, T-shirt and two VIP tickets to Pig Island 2015 (in September 2015; transportation to/from Pig Island is not included) AND one seat alongside us on our U.K. trip (transportation from NYC in economy class included with lodging TBD; tentative dates April 3-10). ONLY TWO (2) AVAILABLE.

And now we’re going international!
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This coming spring in conjunction with Beer Sessions Radio™ on the Heritage Radio Network, the team behind Pig Island (author Jimmy Carbone, editor Rachel Wharton, photographer John Taggart and the radio producers and writers) will be heading to Great Britain to meet with and interview about a dozen U.K. farmers, chefs, brewers and cider makers. Our ambitious agenda includes:

  • A visit to The Cyder House, Aspall Hall in Suffolk to interview Barry Chevallier Guild
  • Travel to Herefordshire (Oliver’s Perry), Hampshire (New Forest Cider), Somerset(Wild Beer Co.) and Yorkshire (Samuel Smith Brewery)
  • Hosting a pig butchering event at London’s Borough Market with artisanal butcher Andrew Sharp and farmer Jan McCourt (Northfield Farm)
  • Travel to two different heritage pig farms: Jimmy’s Farm in Suffolk and Sillfield Farm in the Lake District
  • Hosting a nose-to-tail dinner with chef Fergus Henderson at St. John with a smaller event with Michelin-rated Clove Club’s Isaac McHale
  • An outdoor tasting event at Wahaca Market with Feeding the 5000’s Tristram Stuart and “real food” celebrity chef Hugh Fearnley-Whittingstall
  • Recording a BBC Radio 4 Food program with Sheila Dillon

Our main goals for funding:

  • To have airfare for our team
  • To support for Beer Sessions Radio™ to be able to record at all the above events/locations
  • To hire a U.K. crew to document our adventure, make short videos, and possibly create a documentary as part of our international outreach to encourage the support of small family farms that are at risk throughout Great Britain
  • To produce a print version of our e-cookbook with additional recipes from our U.K. trip

We have hosted Pig Island each fall in New York City since 2011, not just because we like pig — and do we love pork! — but because we wanted to support the small farmers that work so hard to raise heritage pork the right way. Over those years we’ve started to create yet another community: a group of chefs and farmers and cooks who participate in Pig Island each year. With crowd funding support, we will advance our mission to a new country and bring the Best of Pig Briton to pork lovers in both Europe and the United States.
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Press, Reviews & Links

edible Manhattan - I Like Pig: Jimmy Carbone Writes a Pig Island Inspired Cookbook, Edited by Rachel Wharton - Read More on edible Manhattan

Contact For Media, Press, Questions

Please contact us with questions about the ebook I Like Pig: recipes and Inspiration from New York City's Pig Island or with related inquires about Pig Island.

foodkarma(at)gmail.com

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