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

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It's also about a pig we named Yummy

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

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And sending their goods to Chicago's Michelin starred chefs

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

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

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

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A feast was coming together

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We brined the chops

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We sous vided the belly

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Ribs lived on the smoker

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

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The butt became carnitas, with a spicy marg

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Thank you

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Your belly was delicious

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