Full Thyme Farm’s Matt Duffin expands with projects for 2025

The Promiscuous Pig is Duffin’s current long-term project – he hopes to one day open up a brick-and-mortar sandwich shop under the name. In the meantime, he’s working with chef Ray Carpenter to build momentum with Promiscuous Pig pop-ups. The first, which will be held on Jan. 31, focuses on ramen.

This format is an ideal vehicle to showcase Duffin’s “waste nothing and use the whole animal” philosophy. He’ll use multiple cuts of pork for the dinner, which includes ramen with pork or braised beef, pork gyoza and a pork belly banh mi. “We’ll cure the pork lightly, smoke it and then roast it at a low temperature for 10, 12 hours. It’s like pulled pork, super juicy … and when it comes in contact with the ramen broth, it gives this neat, bacon-y flavor,” Duffin says. “A zero-waste approach and whole animal utilization – everything is driven by that.”

Duffin is looking forward to more people tasting his food and getting immediate feedback on the concept; this initial pre-fixe meal costs $45 a person, far less than the Friends with Benefit dinners, making it more accessible to more diners. Duffin plans to run a Promiscuous Pig event around once a month. “We want people to be able to experience what we do and keep us pushing toward us having a brick and mortar sometime in the next few years,” Duffin says.

In a further effort to diversify his offerings, Duffin is launching The Breakfast Club, a brunch version of his supper club. The menu follows Duffin’s from-scratch approach, with homemade cinnamon rolls and bread pudding French toast. The theme of whole animal butchering will appear in everything, from the lard in the biscuits to the freshly ground sausage and locally sourced ham. Bagels and cream cheese, pancakes, frittata and eggs will also be available. The first Breakfast Club is planned for Feb. 8, and at $55 a person, it also sits at a lower, more accessible price point. In future Breakfast Club iterations, Duffin would love to host and collaborate with guest chefs.

Duffin’s right-hand man through it all is Carpenter. “Ray is the person who really changed how I saw food, how I thought about food,” Duffin explains. “He’s one of the most widely underrated talents I’ve ever seen.” As Duffin seeks to expand Full Thyme Farms, he’s grateful to have a trusted compatriot on his team. “All of these things are a way to catch a bit more of a following and get people to come and enjoy the experiences we create,” Duffin says. “People want to know who is cooking their food.”

Get a sneak preview taste of The Promiscuous Pig on Jan. 31; tickets are still available for dining between 8:30 and midnight for its ramen pop-up featuring pork or beef ramen and a roasted pork belly banh mi. Tickets are also available for The Breakfast Club; find more information and buy tickets here.

For updates on events and dinners, follow Full Thyme Farms on Instagram.

Full Thyme Farms, fullthymefarms.com