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Whole Hog Dining

11/20/2014

Chefs in New York, NY are focusing on whole hog dining!  Continuing the nose to tail trend, creative chefs are discovering unique ways to use all parts of the animal from pig hearts to livers and ears to the head on their menus – nothing goes to waste!  At Maialino Chef Jason Pfeifer has become known for his Tortelli with Suckling Livers – a dish made with pork liver mousse.  Chef Pfeifer also features a Charred Suckling Pig Heart Salad (pictured).

To learn how to butcher a whole hog head to the Video Library for instructional videos for both Domestic and Export techniques.

Click here to read the complete list of restaurants featuring whole hog dining.

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