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