We’ve been eating hand cured pork belly since we were just little sprouts. Our granddaddy raised Duroc hogs and had a smokehouse in his backyard that was filled with meat during the cold Kentucky winters.

We loved it then and we love it now. It seems like every restaurant in town has a belly on their menus these days but the old lion of Austin’s fine dining scene; Raymond Tatum, has the best one.

Sure his restaurant is on wheels and it’s sitting in the back parking lot of a wine store {East End Wines} but that matters little.

We’re calling it the best in town. Particularly if a maple/soy reduction, fried scallions and green apples sounds good. Cause those are the garnishes.

Open Tuesday thru Saturday from 5-10pm

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