
The Porcine Project is about going to the source, where our food is raised

It's also about a pig we named Yummy

Slagel Family Farm has been raising livestock in Central Illinois since 1888

And sending their goods to Chicago's Michelin starred chefs

Owner Louis John Slagel's deft knife worked quickly, a jacket stained, and hands calloused, from years doing this work

Strip of skin after strip of skin removed, sounding just a bit like a barbershop buzz cut

In a whir of blade strokes, 300lbs trimmed into cuts a few pounds each

A feast was coming together

We brined the chops

We sous vided the belly

Ribs lived on the smoker

We weren't sure what to do with these packages but they all tasted pretty good

The butt became carnitas, with a spicy marg

Thank you

Your belly was delicious