Match of the week

Cured and smoked pig jowl with Partizan IPA

Posted by Fiona Beckett (Google+) on February 29 2016 at 16:52

I’ve highlighted the affinity of pork and IPA before but it’s good to be reminded just what a brilliant pairing it is.

Despite the excellent wine list the menu at the new Pitt Cue Co in the city actually cries out for a beer so we started with a Dr Rudi Lager from the Cloudwater Brew Co in Manchester (great with the grilled ‘kraut and smoked eel cream) and moved on to a Partizan IPA with the cured and smoked pig jowl and sides including an unctious bowl of mushroom and bone marrow mash and salt-baked celeriac and Isle of Mull. The sweetness (and strength) of the 7% beer was perfect with the slightly salty smoky pork. They’ll also be brewing their own beer shortly.

If you liked Pitt Cue in its previous incarnation you’ll love this new bigger version. Oh, and don’t miss the chicken and cep sausage.

Disclosure: I ate at Pitt Cue as a guest of the restaurant.

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