Anson’s pig booth was quite an attraction in the Charleston Food + Wine Festival’s grand tasting tent, and the Washington Post’s Bonnie Benwick published a piece in today’s paper about Chef Kevin Johnson and his inspiration for the booth — namely the pigs of Keegan-Filion Farms.
“In the modern annals of nose-to-tail eating down South, Kevin Johnson’s effort deserves at least a hoofnote. He made 229 pounds of heritage-breed hog disappear. In four days.”
Awesome to see an often overlooked local talent getting national coverage. In an email this morning, Johnson told us he’s “getting in TWO 250# pigs tomorrow to celebrate.”
Based on the article, butchering two 250 pounders won’t be a small task!