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.
Follow @CafeWestword on Twitter and at facebook.com/denvercafesociety
We’re thankful for you. Are you thankful for us?
We feel thankful for our staff and for the privilege of fulfilling our mission to be an unparalleled source of information and insight in Denver. We’re aiming to raise $50,000 by December 31, so we can continue covering what matters most to this community.
Help us continue giving back to Denver.
