PRIMAL Napa
September 27, 2010 Despite the 90-degree weather, hungry carnivores converged at the second annual PRIMAL Napa last Saturday. Held at Chase Cellars (Hayne Vineyard) in St. Helena, meat lovers got to partake in over 2,000 pounds of goat, chicken, lamb, succulent rabbit, beef, and of course, lots of salty pork products.
The VIP tent had a groovy BBQ Oyster (from Hog Island), sausage and bacon bar. One of the favorites was the bacon from Black Pig Meat Co. The bar also served delicate slivers of lamb bacon, which had a slightly tangy flavor.
Of course, there were plenty of butchering action. These experts sure know how to make meat carving sexy.
Dave the Butcher and his carving magic.
Lindy & Grundy from Los Angeles showing off their mad skills.
Kari Underly of Range Chicago.
According to event co-founder Brady Lowe, they plan to take this meat-astic event on the road to four other cities next year. Check out their event schedule at artofthebutcher.com.
Images by Giovanni Nakpil.
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Reader Comments (2)
What a meat feast! Sorry to have missed it. Especially after seeing all those delectable piggies roasting until crisp and juicy. Yum!
There's always next year. The chili stuffed pig was awesome. ;)