Whole-animal eating isn’t as much of a food trend as it is a return to the way most of our ancestors ate, but Swine House Bodega is ready to bring it back in style — opening San Antonio’s first whole-animal sandwich shop on Thursday, May 30.
Swine House owner Joe Saenz will open the new restaurant inside the shared space at Pinch Boil House and Bia Bar, offering a savory breakfast and lunch sandwich menu, made with freshly-baked breads and high-quality meats, including less common, yet delicious cuts like navel short ribs.
“I’m so pumped for what’s happening downtown [with food right now], and I’m excited to be part of it,” Saenz told the Current. “I’m excited to bring something really simple that can also highlight the truly great farmers that work here.”
Saenz originally launched Swine House as a local food and catering pop-up business that served roast pig, cured deli meats and charcuterie, but he was also eager to showcase whole-animal eating as a more sustainable and exciting approach to dining.
“There are farmers [in the San Antonio region] who are taking care of animals and making sure they’re treated right— I think it makes a really big difference in the final product,” he said. “It’s hard to buy whole animals, it’s a lot of labor and it’s expensive, but it’s the only thing I’m interested in.”
Hours of operation will be Monday through Friday from 7:30 a.m. to 10 a.m. for breakfast and 11 a.m. to 2 p.m for lunch.
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This article appears in May 8-21, 2019.