Rob Levitt of The Butcher & Larder.
Photo: Sky Full of Bacon
Butchering demos at places like The Butcher & Larder put you that much closer to where your meat comes from— but there are still missing pieces. One of those missing pieces— the farmer who raised the meat— will be in attendance at this Sunday’s demo. Janie and Andy Crawford of Crawford Farm near New Glarus, Wisconsin will be on hand to talk about how they raise their animals, while Rob Levitt demonstrates butchering one of their hogs, of which he says: “If you are a home charcuterie buff, these pigs a re a dream come true. Rich, dark meat and a thick cap of fluffy, white fat perfect for salami, copa or lardo.” To grab one of the few remaining reservations, call 773-687-8280; for more information visit here.
