The Tamale Collaboration, as they've taken to calling it, is a different kind of buy-one, get-one offer. For every dozen sold at the Local Pig, a dozen will be donated to Harvesters to be distributed Christmas Eve.
"I was driving an order of sausage over to Port Fonda, and the idea popped in my head," Pope says, "Patrick's a big believer in collaborations, and the Christmas tradition of Latin American families having tamales just worked."
Pope, Ryan and a team of at least a dozen more will be making the tamales at the East Bottoms butcher shop next Thursday. Pope has estimated that it will take 16 people from eight to 10 hours to make the 400 dozen tamales (200 for sale, 200 for Harvesters). Ryan is bringing the masa, and Pope is supplying the pork.
"It's a simple roasted pork idea," Pope says. "Patrick's making a mole spiced with cinnamon, clove and some chiles. It's mild, but really flavorful."
The tamales will be roughly a quarter-pound and will cost $27 per dozen. If you want to order them, you'll have to make a reservation. You can do so by calling 816-200-1639 or by e-mailing firstname.lastname@example.org. The tamales will then be available for pickup at the Local Pig on Friday, Saturday and Sunday of next week.
"We've both had great years," Pope says. "It seemed like a great idea to give back to the community."