Tag: whole hog

SF Chefs Goes Whole Hog

SF Chefs Goes Whole Hog

| August 14, 2010 | 0 Comments

Thursday’s SF Chefs Whole Hog seminar mixed savory porcine dishes with butchery and cooking demos. The event was geared toward restaurant professionals, and honed in on how chefs and restaurant owners can purchase and use an entire hog while making money.

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Processing the pig: a weekly ritual at Oliveto

Processing the pig: a weekly ritual at Oliveto

| September 21, 2009 | 2 Comments

Pork is a constant at Oliveto. The menu revolves around it. On any given day, prep chefs can be seen breaking down a hog into various cuts –shoulder, loin, leg — and then processing them into porchetta, pancetta, scallopine, sausage or salumi.

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