“Hartford House sources our free range and hormone free pork from “Trotters Farm Butchery” down the road. We sous vide the neck roast and then smoke it for one hour using apple wood. Our in-house mustard, made from fresh apricots, ginger and mustard seeds is pureed and piped on. This dish is finished off by adding lightly pickled garden vegetables and trout roe for a salty pop.” — Mathew Armbruster / Head Chef
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