Beast to Bounty

Several years ago we visited Raven & Boar for a farmstead feast. Around that same time we contributed a recipe for their Hudson Valley Charcuterie cookbook.

It is no wonder it took them so long to complete it. Along with all they do at their farm (tending to their pigs, growing vegetables, and raising two daughters), Ruby and Sather Duke also operate a company called HiveMindesign where they consult and create sustainable packaging, furniture, and spaces.
The book reflects their design backgrounds with a modern layout and minimalist photos of individual ingredients taken by Ruby. The pages are filled with recipes from kitchens throughout the region for all things porcine, from Head & Trotter Terrine to our Braised Pork Belly with Chard, Lima Beans, and Orange Fennel Salad.  
Interior of Beast to Bounty book, showing braised pork belly recipe.
Now to add to their list of projects, they will also be producing charcuterie on their farm. This book was a part of their fundraiser to support that project and kitchen buildout. We were so delighted to support the project and this book which reflects the terroir of the Hudson Valley and a very unique family farm. We are eager to share the book and the delicious charcuterie with our guests at PRINT where they can have a taste of what Ruby phrases as “transformation from beast to bounty.”
Raven and Boar farm family with dog and charcuterie spread.