“Every one of my cooks knows how to break down a pig,” says Robert Belcham
It’s an understandable source of pride, coming from one of the Northwest’s leading proponents of snout-to-tail cuisine. The menus at his two highly acclaimed restaurants, Refuel and Campagnolo, in Vancouver, B.C., feature pork in a myriad of ways.
From our In The Kitchen feature in the September/October 2010 issue
By Peter Szymczak
Here’s his recipe for Crispy Pork Cheek Terrine (AKA Scrapple).