Niman Ranch Iberian Duroc Pork Belly, Braised Shiitake Mushrooms, Chinese Sausage, Fava Beans, Yuba, White Rice, Tonkotsu Stock, Shio Tare, Sambal, Chile Crisp | Chef Chris Jung of Maxwells Trading

Niman Ranch Iberian Pork, Guava-Apple Purée, Black Garlic Purée, Togarashi Carrots, Leeks | Chefs Eddie Ku, Brady Neihoff, and Jose Silva of Gourmet Caterers

Niman Ranch Pork, Holland Leek, Celery, Garlic, Chile Flakes, Roasted Potatoes | Chef Brendan Pelley of Xenia Greek Hospitality

Niman Ranch Pernil, Heritage Ham, Sofrito, Mayonnaise, Mustard, Pickles, Swiss Cheese, Ciabatta | Chef Edwin De La Rosa of Middle Child Clubhouse

Niman Ranch Pork Shank, Gochujang Glaze, Korean Red Dragon Sauce, Ginger-Scallion Sauce, Green Kimchi, Fresh Herbs, Daikon, Lettuce Cups | Chef Rich Reimbolt of Better Half Coffee & Cocktails

Niman Ranch Iberian Duroc Pork, Chile de Arbol Salsa, Corn Tortilla | Chef Jake Rojas of Talullah’s Taqueria

Niman Ranch Iberian Duroc Pork, Mustard-Cantaloupe BBQ Sauce, Sunflower Seed Dukkah | Chef Kyle Christy of Street Disco

Niman Ranch Iberian Duroc, Saag, Coconut Grits, Pistachio Dukkah, Fenugreek Confit Shallots, Mint | Chef Jackie Carnesi of Nura

Niman Ranch Iberian Duroc Pork, Koshihikari Rice, Pickles, Wasabi | Chef Esther Ha of Momofuku Ko

Niman Ranch Pork Belly, Shishito Soubise, Spiced Pork Jus, Red Oak Leaves | Joe Hou of Tenderheart at The LINE SF

White Sauce, Niman Ranch Sweet Italian Sausage, Charred Broccoli, Hot Honey | Restaurateurs Marc Schechter and Danny Stoller of Square Pie Guys

Niman Ranch Pork Bolognese, Grana Padano PDO, and Chives | Chef Brian Wilson of Cart-Driver LoHi

Mole Negro, Plátano Macho, Escabeche, and Nixtamal Tortillas | Chef Julio Hernandez of Maix De La Vida

Smoked Bologna, Ham Hock Terrine, Pâté, Fried Shallot Mayo, Pickled Vegetables, Cilantro and Jalapeño | Chefs Chad Newton and Gracie Nguyen of East Side Bahn Mi

Croissant Cube, Niman Ranch Bacon, Steamed Egg, Gruyère, Bacon-Onion Jam, and Chives | Baker Alyssa Gangeri of The Butter Milk Ranch

House Barbecue Sauce and Honey Mustard | Pitmaster Fernando González of 2Fifty Texas BBQ

Wok-Fried Niman Ranch Pork Ragú, Hand-Pulled Noodles, Chicken Broth, Chile Oil, and Scallion | Chef Andrew Chen of Monkey King Noodle Company

Blood Sausage, Sauerkraut Butter, Caramelized Onions, and Burnt Apple | Chef Marc Sheehan of Loyal Nine