Cinder Pig: Fueling Up for Farmers Market Fun
SLC Downtown Farmers Market
Sat. 8 a.m.–1 p.m.
801.654.6564 | cinderpig.com
Late one Saturday morning, I made my way to the Salt Lake City Farmers Market to check out Cinder Pig, a barbecue staple in the long row of food trucks. I love the Farmers Market, but with the pandemic, I missed it all last summer. I was nervous and excited to face the crowds and heat again this season.
“It was a pleasant wait which we spent reading the menu and getting enticed by other people’s food.”
As I wove my way through happy shoppers holding cloth bags full of fresh-baked bread, sampled homemade barbecue sauce and walked by curious dogs, I felt simultaneously energized, anxious and hungry. The line for Cinder Pig reached into the walkway, turning deep into the sunshine but moving quickly. It was a pleasant wait which we spent reading the menu and getting enticed by other people’s food.
With the sun beating down on my back, I was hot and easily tempted into choosing their collaboration with Han’s Kombucha, Lemon Sweet Tea Kombucha. I’m always a sucker for fun drinks, but I’m new to the world of kombucha and can get scared off by the stronger varieties. I didn’t have that problem at Cinder Pig as theirs was floral, sweet and cold. I was surprised and pleased by the slight bitter funk that hit at the end of each sip. My spouse and I traded swigs as we waited for our food to be ready.
Within a few minutes, our food was done and we walked to a shady area and took a seat on the grass. It was a bit before noon, so we decided to make it a true brunch and start with Breakfast Tacos ($9.00). These tacos were pretty simple with scrambled eggs, pork and pico on corn tortillas, but they packed tons of flavor. The eggs were soft and lightly salted while the pork was tender and smoky. The bright red pico added wonderful spice and freshness and made every bite delicious, especially with the soft and crumbly tortillas. Little bits fell onto my lap, but I made sure nothing went to waste.
“The bright red pico added wonderful spice and freshness and made every bite delicious, especially with the soft and crumbly tortillas.”
With the tacos tucked away, we moved on to the Pork Plate ($13.00). You get to choose your own sides and I went with potato salad and the daily special, chicharrones. The potato salad was creamy with bursts of texture from crunchy pickles, onions and peppers. The eggs had bright yellow yolks and the potatoes were chunky and rich. I used the chicharrones like chips, and their spicy sweetness was a crunchy vehicle to bring tender, whole-hog pork and tangy pickles into my mouth. The plate also came with a choice of sauce. I went with the Lexington Dip, which was thin and tart but also slightly sweet. To top it off, fresh golden cornbread added sweetness and a homey feel.
My sweet tooth wouldn’t let me leave without dessert, so we ended our meal with Bread Pudding ($5.00). The pudding came out looking toasty brown and was topped with a caramel drizzle. I took a bite and found the texture to be dense and custardy with a soft banana flavor and crunchy walnuts. I was transported to weekend mornings at home, eating banana bread straight out of the oven with salty butter melting on top. One of the regular problems with bread pudding is that it is soggy or dry, but this was moist and tender.
The next time you’re at the Downtown Farmers Market, make Cinder Pig your first stop. It’ll give you sustenance so you’re happy and energized as you shop from local vendors and people-watch. Make sure to also visit them at the Craft Lake City DIY Festival August 13, 14 and 15 at the Utah State Fairpark. Check them out on Instagram @cinderpigslc to learn about specials and keep track of their schedule all year long.
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