Check out his belly

Pork belly fresh off the pit at the BBQ Exchange.
PHOTO COURTESY CRAIG HARTMAN

Pork belly, that is. Fossett’s chef Craig Hartman, who opened a down-home BBQ joint in Gordonsville in February, reports that pounds of delicious pork belly have just come off the pit at the The Barbeque Exchange.

“Two days of dry curing, four days of brine, and seven hours of hickory smoke on the beast,” says Hartman.