Jeffrey Barrett, owner and chef of The Pig and I, has always believed that food is more than just sustenance—it’s a way to bring people together, tell stories, and honor tradition. With a background spanning restaurants, breweries, and technology, Jeff has spent years refining his approach to cooking, always drawn to the raw beauty of live fire and the time-honored craft of whole-animal butchery.

His passion for sustainability and nose-to-tail cooking is at the heart of The Pig and I. Jeff exclusively works with heritage breed pigs, raised responsibly for better flavor, fat distribution, and overall quality. By utilizing the entire animal, from crispy porchetta and slow-roasted cuts to rich stocks and inventive shareable plates, he ensures nothing goes to waste—a practice that respects both the ingredient and the craft.

At its core, The Pig and I is about connection—between the food and the fire, the ingredients and the plate, the chef and the people who gather to eat. Whether it’s a crispy porchetta sandwich, potatoes griddled in rich drippings, or caramelized Brussels tossed in pesto, every dish is made with intention, respect, and the belief that good food should always be shared.

🔥🐖 Sustainable, Whole-Hog Cookery. Live-Fire Flavor. No Shortcuts.🐖🔥