Executive chef Elise Wiggins of Panzano, 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 Eric Gruneisen for Westword.
This 175-pound wild boar was slaughtered last Wednesday, then prepped for use by Panzano.
Chef Elise Wiggins holds a portion of the head of the wild boar as she begins to break down the new menu item; 100 percent of the animal will be used, she says. She begins removing the primal sections of the animal first.
The head is to the first part to be removed. Wiggins uses a hack saw to do the job.
Meat is removed from the boar's face.
Preparing to remove the front quarter.
Precise cuts are made to remove the front quarter of the wild boar.