Audio By Carbonatix
Executive chef Elise Wiggins of our Best Italian Restaurant in the Best of Denver 2012, broke down a 175-pound wild Russian boar from Tender Belly in her restaurant’s kitchen on Saturday afternoon. And of course, we wanted to show you where the bacon — and much of the other meat used in special dishes at Panzano this week — comes from. Photos below! (Warning: Not for the squeamish, or probably vegetarians.)
All photos by for Westword.
Stay tuned: This Friday, Wiggins will get an Ossabaw Island Hog from Tender Belly.
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