Italian restaurant Juniper teamed up with trailer La Barbecue and pizza slingers Via 313 for a limited, smoked ham pie all for Tecolote Farm.
For the Katie Pie, Juniper chef Nic Yanes cured a heritage pig, which was sourced from Tecolote Farm, which La Barbecue then cold-smoked with cured post oak, and then Via 313 placed the meat on top of the pie. Other ingredients include 50/50 sauce, salsa verde made with spring onions, and pickled onions.
The collaborative pie, which costs $20, was named after the farm’s co-owner, Katie Kraemer. Half of all proceeds will go towards helping Tecolote recover after a tornado last winter. Only 32 pies will be available at Juniper on Wednesday, March 22 starting at 5 p.m. Then, Via 313 will whip up 50 pies a day from its
Oak Hill Guadalupe location from Thursday, March 23 through Saturday, March 25 starting at 5 p.m.