Oakland local Javier Sandes built his culinary reputation in the city's back yards surrounded by friends who met often to hang out and enjoy his slow-grilled meats and freshly made chimichurri (a traditional marinade).

Hungry for fresh-baked buttermilk biscuits topped with tender bacon and succulent sausage, foodies lined up early Sunday morning to pay top dollar for 5- or 10-pound shares of very special swine.

And when the pig ran out early, there were some very long faces.