The Swimming Pig

The Swimming Pig The Swimming Pig is a Martha’s Vineyard based catering service with a focus on smoke inspired fare.

Sunday BBQ tickets are live for this Sunday 6/21, click link in bio for reservations! 😎🐖🌊
06/15/2026

Sunday BBQ tickets are live for this Sunday 6/21, click link in bio for reservations! 😎🐖🌊

Though The Swimming Pig is rooted in whole-animal cookery, there’s always room at the table for vegan, vegetarian, and a...
06/14/2026

Though The Swimming Pig is rooted in whole-animal cookery, there’s always room at the table for vegan, vegetarian, and alpha-gal friendly options.

Start your next event with a crisp, refreshing crudités platter featuring beautiful local produce from North Tabor Farm and Beetlebung Farm, served alongside an array of Martha’s Vineyard Smokehouse smoked fish spreads.

As a chef, it’s pretty incredible to work so closely with MV farmers and fishermen — many of whom are also friends, neighbors, and colleagues. Lucky me! 😎🐟🥕

Next sunday, 6/21 (which also happens to be Father’s Day), will be our first Sunday BBQ of the season The Beach Plum Inn...
06/12/2026

Next sunday, 6/21 (which also happens to be Father’s Day), will be our first Sunday BBQ of the season The Beach Plum Inn

Expect classic BBQ trays with either beef brisket, St. Louis pork ribs, or half chicken with your choice of three sides, pickles, sauces and banana pudding under the Menemsha sunset- pure romance 🥰

We’ll follow up this weekend with reservation details and pricing- sit tight. We can’t wait to have you in! 🐖🌊

Lucky me 😎
05/26/2026

Lucky me 😎

Kitchen MafiaGracias por todo, mi familia Bourica 🇵🇷 😎☀️
05/18/2026

Kitchen Mafia
Gracias por todo, mi familia Bourica 🇵🇷 😎☀️

This season, The Swimming Pig will be partnering with The Beach Plum Inn to bring two distinct dining experiences to Men...
05/18/2026

This season, The Swimming Pig will be partnering with The Beach Plum Inn to bring two distinct dining experiences to Menemsha.

On Sundays, expect the casual summer BBQ side of The Swimming Pig — smoked meats, familiar sides, house sauces, and probably some fried chicken too!

Thursday evenings will showcase a more refined expression of smokehouse, steakhouse, and farmhouse cooking, with a focus on the local bounty from Vineyard farmers and fishermen.

As the season unfolds, we look forward to sharing more details with you. We can’t wait to cook! 😎🐖🌊

#2026

I love winter projects!! 😎Introducing a new addition to our sausage lineup:Maple Breakfast Sausage Patties — coming this...
04/10/2026

I love winter projects!! 😎

Introducing a new addition to our sausage lineup:
Maple Breakfast Sausage Patties — coming this May to grocers, retailers, and restaurants across Martha’s Vineyard.

Expect the same bold flavor, made with high-quality New England-crafted heritage pork, real maple syrup, fresh herbs, and warm spices — a new way to enjoy The Swimming Pig sausage at any meal.

Branding by , as always!
Oink oink 🐷🍳☕️

I’ve always been a purist when it comes to crafting charcuterie, leaning towards classic and traditional French or Europ...
02/02/2026

I’ve always been a purist when it comes to crafting charcuterie, leaning towards classic and traditional French or European technique and flavor profiles.

With this “Pâté de Caribe”, shallots, tarragon and cognac get swapped out for capers, sweet plantains and rum añejo. It’s a rewarding process to work alongside (shout out to Chef Kevin!) to learn a new flavor profile and develop a pâté product with Puerto Rican flavors and Caribbean influence that’s true to the region.

Always a student, never a master 😎🇵🇷🇫🇷

It starts with cutting the tape… ✂️ It may seem trivial, but cutting tape is important. It’s the ritual and care of some...
01/31/2026

It starts with cutting the tape… ✂️

It may seem trivial, but cutting tape is important. It’s the ritual and care of something seemingly insignificant and arguably negligible. That same aesthetic carries into how you wear your apron, the way you fold your towels, how you care for your knives and tools, and how you maintain your station and workspace.

These minute rituals are the foundation and requisite for competitive and professional cooking. They are paramount to the product you put on the plate. That same discipline and repetition will reflect in how you’ll show up- to move with purpose, prep with urgency, cook with vigor, season intelligently and ultimately plate your food with focus.

It’s the quiet little acts of intention and thoughtfulness that transfer to the grace in which you cook, and therefore determine the end result delivered to the guest. In hospitality, there is nothing more important.

Rant over.
Always cut the tape 🫡🔪🥷🏻

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West Tisbury, MA

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