It was a delight to be at this year’s Taste of Cambridge – seeing all your friendly faces at both our sandwich stand in the main area and our on-site Wild Boar Roast in the VIP area.

Above: Lead butcher Tom Daly with whole roast wild boar just off the spit, cooked right on site, about to turn it into succulent bites for our guests.

Sandwiches: We served up barbecue chicken and chimichurri-marinated top round grass fed beef, both on grilled 5-foot long torpedo sandwich bread and topped with Savenor’s Barbecue Sauce. If you like these you should taste our whole sandwich menu, lunchtimes at our Cambridge sandwich counter! Dan and Suzanne slice up samples while Karen works the grill.

Boar Roast: We spit-roasted two wild boar right on site in the VIP area, serving up the expertly butchered flavorful slices with our house recipe barbecue sauce. Ops Director Tyler built and manned the spit.

Want to learn how? Pig Roast class is this very Saturday, where we teach you to cook up the whole hog! A great thing to do with Dad or to sharpen your caveman skills!