Right now we offer Chicharrones, which are deep fried to order in house-rendered lard, tossed in malt vinegar powder and cayenne, served with a creamy shrimp dip. This winter, we will bring back cassoulet, which will be braised in cast iron dutch ovens, wrapped in pig skin. It lends a delightful barnyard funk and contributes collagen to the stew, making it nice and sticky.

Our version of pork and beans at The Bristol is a thinly sliced roulade of
smoked pork skin slow cooked with Anasazi beans, fried egg, served over
toasted house made rye.

Mana doesn't use pigskin, as we are meatless.