"When we were building this restaurant, we wanted to make sure we were in touch with every one of our farmers. Our menu changes daily because our cuts are different and the pigs are different," Lee said.
"Animals are red inside. Your meat should be red. The reason pork products from commercially raised pigs aren't red inside is that they don't live very active lives," he said.
"Happy animals taste better."—Chef Greg Little emphasized the connection between animal welfare and the quality of meat produced in the restaurant.
After the butchery class, guests enjoyed a delicious candlelit dinner, learning not just about the process but also engaging with fellow food enthusiasts.
Collection
[
|
...
]