There are a lot of chefs butchering their own animals lately – from our own board member, Michael Leviton, working magic with knife and saw on locally-raised goats, to member Chris Cosentino breaking down whole animals and singing the praises of lesser-known parts.  One of our – dare I say – favorites, is member Matt Jennings, chef/owner of Farmstead and La Laiterie in Providence, RI.  Matt regularly butchers and uses whole, sustainably-raised local pigs in his restaurant, and last Sunday he decided to share the love with amateur pork aficionados by holding a pork butchering workshop.  Dubbed “Bloody Sunday” and complete with local vodka Bloody Marys and amazing pork-centric treats (pork belly bbq sandwiches, pork rillettes, country pate… yum!), it was a perfect “day of animal appreciation,” as Matt explained it.  After the demo was over, Matt auctioned off the resulting pork cuts and, to our surprise, donated the proceeds to Chefs Collaborative.   Thank you Matt, and all our members, for working so hard to make our food system more local, sustainable and [definitely!] delicious, and for partnering with us along the way.

Matt’s pork farmers, the Vinagros of Hill Farm in Foster, RI

Matts pig farmers - the vinagros of Hill Farm

Pig parts, nearing the end of the demo

cut up pig parts

Photos by Kate Jennings and Jon Gold