The Pig & I

06/21/2026

Built for the ride home. 🐖🥖🔥 When you order our heritage porchetta ahead for pickup or delivery, you aren’t just saving time—you’re eating a sandwich that was structurally engineered for the road. Centuries ago in Italy, porchetta was the original street food, sold from market carts and eaten at room temperature. We honor that tradition but perfected the vehicle: our house-crafted, artisan Filone bread is specifically formulated with a dense, resilient crust designed to hold up to juicy, slow-roasted pork without ever getting soggy. Slow-roasted pork, chopped and crisped in its own rich fat, served on house-baked bread and garnished with fresh crackling for a guaranteed crunch. 🌱 Clean Sourced: 100% scratch-made, entirely Non-GMO, and absolutely zero seed oils. 🌊 Hyper-Local: Seasoned with our own hand-harvested Fort Pickens sea salt and local herbs. 📦 Smart Packaging: Packed in plastic-free, plant-based, moisture-absorbing containers that let steam escape to protect that legendary crunch. How to order: Skip the wait. Click the link in our bio to place your online order for seamless takeout or delivery!

06/21/2026

Little special for Chef Chef Matthew. Filone bread, sliced thin, provolone, rotisserie porchetta, bacon, blistered tomatoes, roasted red pepper aioli - grilled until melty and crisp! Anyone else want one? 🤷🐖🔥

06/19/2026

Meet the PBLT—our ultimate, scratch-made upgrade to the classic BLT. 🥓🍅🐖🔥The PBLT features our own house-crafted porchetta paired with smoky butcher bacon. We blister the tomatoes in rendered bacon fat for maximum flavor, then balance the richness with a bright salsa verde and mixed greens dressed in lemon oil and our homemade sea salt. Finished with a velvety roasted red pepper rouille on our signature filone bread, it's a labor of love in every single bite. Come see us The Farm of Pensacola this weekend June 20-21st.

06/16/2026

Making the next batch of our filone-style bread and figured I’d share a little.

Non-GMO bread flour, filtered water, non-GMO yeast. Let it sit 24 hours. That’s our poolish — the flavor and structure foundation for the filone we bake in-house. From here it becomes dough (78% hydration), then slab, shape, and bake. A solid base for our sandwich 🐖🔥

Curious what a poolish actually does? Here’s who taught me Alton Brown altonbrown.com/recipes/very-basic-bread

06/13/2026

We decided to add a little something to our cornbread special this weekend TheBlackGarlicMarket Come check it out along with our other new specialty, Jidori-rotisserie chicken salad on our house crafted filone style bread. See you The Farm of Pensacola this weekend (June 13-14 12p-5p) with our friends from Slutty Vegan Birmingham 🔥🌱🐖🫶🌽🐓🔥

06/11/2026

We have an incredible lineup of fresh, local flavors ready for you this weekend right here at The Farm of Pensacola - Here is what’s coming Saturday! 🌽 Jalapeño Rosemary Cornbread: made with local C&D Mills cornmeal. We scraped the sweet corn milk straight from the cobs and mixed it right into the batter with the fresh shucked corn. We also folded in Chef Matthew corn maque choux, and finished it all with a drizzle of BG196 black garlic hot honey. 🥑 Next is our take on the Chicken Salad Sandwich: we start with premium Jidori chicken, dry-brining it and rubbing it with house herbs and spices before a slow roast until it is perfectly tender. From there, it gets tossed in a vibrant green goddess dressing made with avocado and Greek yogurt. It’s served on our house-made filone bread with toasted sunflower seeds and blistered tomatoes. 🐷 and of course, our Porchetta: The weekend favorite is back on our house-made filone. Crispy, tender porchetta paired with melted provolone, braised collard greens, and our punchy house horseradish cream sauce. We will be here Saturday and Sunday from 12:00 PM to 5:00 PM or until we sellout! 🐖🔥🫶🌱

06/06/2026

Come hang with us at The Farm / Fbf of Pensacola Inc and grab some food! We are serving our sandwich of rotisserie porchetta piled high on house crafted filone bread. Garnished with collard greens, blistered tomatoes, and our horseradish sauce! 🐖🔥

Also at The Farm today, our friends from Sluttyveganbham!!! 🌱

What a day!!! 👏🙏

06/02/2026

Back at this weekend in Pensacola.

Last Saturday was our soft opening, and this porchetta sandwich quickly became the favorite, so we’re running it again.

Rotisserie-fired porchetta on our house-made filone bread with melted provolone, black garlic horseradish spread, and garlicky collard greens braised in pork jus. Comes with chips and local mixed greens with lemon oil and Fort Pickens sea salt.

Everything is cooked with a live fire approach and built by hand, right down to the bread.

We’ll have limited quantities while we keep dialing things in, so come early if you want one. Appreciate everyone who came out last weekend and supported us 🙏🐖🔥

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🔥 Saturday, June 6

05/07/2026

04/20/2026

“Live-fire rotisserie porchetta, served with salsa verde, a mixed green salad of lemon oil and sea salt we made from Fort Pickens seawater. Garnished with a ‘breadcrumb’ made of pork skin we rendered down. You’ll find a pickle of local kohlrabi and a serrano pepper jam. Please enjoy.”

Congratulations to Chef Jeff and Chef Julio of The Pig & I for winning Top Chef at the Who Cook Chef Competition which helps raise money for Pace Center for Girls.❤️