Pig Vicious 2, Santiago, Chile

Seven courses of delicious--from snout to tail. Gastronomy from El Colectivo in Santiago, Chile.
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After. What a feast!

What a feast!

Seventh Course--White chocolate truffle, rolled in bacon and topped with a violet, accompanied by a dark chocolate truffle and a dollop of ice cream. Served with Brasserie Madera Imperial Stout.

Seventh Course--White chocolate truffle, rolled in bacon and topped with a violet, accompanied by a dark chocolate truffle and a dollop of ice cream. Served with Brasserie Madera Imperial Stout.

Sixth Course--Paella a la montañesa. Served with In Situ Signature Sangiovese.

Sixth Course--Paella a la montañesa. Served with In Situ Signature Sangiovese.

Melt in your mouth goodness.

Melt in your mouth goodness.

Fifth Course--Pig cheek with mashed potatoes and corn & celery chutney. Served with Espino Malbec. Oh. My. Pig.

Fifth Course--Pig cheek with mashed potatoes and corn & celery chutney. Served with Espino Malbec.

Yours truly and her Partner in Crime

Yours truly and her Partner in Crime

Fourth Course--Bruschetta with longaniza (sausage) made of smoked rabbit and pig, mayonnaise with yellow chile peppers, topped with pickled purple onion. ¡Exquisito!

Fourth Course--Bruschetta with longaniza (sausage) made of smoked rabbit and pig, mayonnaise with yellow chile peppers, topped with pickled purple onion.

Third Course--Pastrami made from pig's heart with pickled Brussels sprouts. Served with Espino Pinot Noir.

Third Course--Pastrami made from pig's heart with pickled Brussels sprouts. Served with Espino Pinot Noir.

Second Course--Fried pig's ears with Daikon radish, peanuts, and Sriracha. Served with Brasserie Madera Hoppy Wheat Beer. Crunchy slices of heaven!

Second Course--Fried pig's ears with Daikon radish, peanuts, and Sriracha. Served with Brasserie Madera Hoppy Wheat Beer. Crunchy slices of heaven!


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