Wednesday, July 7, 2010

Kevin Nashan - Mangalitsa Processing Lessons

Chef Kevin Nashan of Sidney Street Cafe (St. Louis) is going to Swiss Meat & Sausage Company on 7/22 to learn how to kill and cut up Mangalitsa pigs - from the team that processes the most extreme lard-type pigs in the Western Hemisphere using European techniques.

He's the first chef to ever visit Swiss Meat to learn this stuff hands-on.

There have been classes held across the USA about this stuff - but this is the first class that will be taught at a USDA-inspected slaughterhouse.

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