Mado Pig Butchering Demo Mon, 11/23 - 6:30pm [SOLD OUT]
Mado Pig Butchering Demo Mon, 11/23 - 6:30pm [SOLD OUT]
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Mado Pig Butchering Demo Mon, 11/23 - 6:30pm [SOLD OUT]
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Post #1 - November 12th, 2009, 8:00 pmJust got this email from Rob and Allie:mado pig butchering demo
monday, november 23, 2009
beginning at 6:30pm
We are very excited about the interest and inquiries we have received about our whole animal butchering. We are inviting our customers to join us and watch Rob butcher a pig while he talks about how we use each part.
We will be sending each attendee home with a sampling of cuts of pork.
$50 per person – we are limited to 10 spaces
call or email us for reservations
773.342.2340
madorestaurant@att.net
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Post #2 - November 18th, 2009, 8:31 amAn update: the 11/23 demo filled up within hours of their email, so Rob and Allie added demos for 11/22 and 12/14, which are now full, too. More demos are in the works for after the holidays.
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Post #3 - November 18th, 2009, 9:51 amAnyone here going to the 11/23 demo? I'll be there and I'm really looking forward to it!
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Post #4 - November 18th, 2009, 10:15 amI am going to the 12/14 demo. I can't wait!
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Post #5 - November 18th, 2009, 10:43 amHi,
I'll be interested in learning how long this demo takes. A side of beef takes 2.5 hours.
Regards,Cathy2
"You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
Facebook, Twitter, Greater Midwest Foodways, Road Food 2012: Podcast
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Post #6 - November 18th, 2009, 8:32 pmNeurochic and I will be there.We're looking forward to meeting y'all. We'll be at Sun Wa too. It's shaping up to be a delicious transition into winter eating."The life of a repo man is always intense."
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Post #7 - November 19th, 2009, 9:37 amgarcho wrote:Neurochic and I will be there.We're looking forward to meeting y'all. We'll be at Sun Wa too. It's shaping up to be a delicious transition into winter eating.
Will you be at the 11/23 demo? If so, see you there!
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Post #8 - November 19th, 2009, 11:03 pmsee you there!"The life of a repo man is always intense."
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Post #9 - November 24th, 2009, 9:40 amCathy2 wrote:Hi,
I'll be interested in learning how long this demo takes. A side of beef takes 2.5 hours.
Regards,
Cathy,
The demo took about 2 hours with a lot of explaining and answering of questions. Rob butchered 1 side of the pig. I'm sure if he wasn't giving the demo he'd be able to do it much faster.
It was a great demo and a great experience and would highly recommend it!
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Post #10 - November 24th, 2009, 9:42 amgarcho wrote:see you there!
Hey there, I don't think we got a chance to meet at the demo last night. Hope you enjoyed it!
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Post #11 - November 24th, 2009, 3:14 pmWhat cuts of meat were sent home with you?
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Post #12 - November 25th, 2009, 3:39 pmA little leg, belly, and loin were sent home.
It was a great demo where any question that came up was answered. Rob mentioned that it typically takes him about 20 minutes to get through a half of a hog. On Monday, it was 2 hours. He also mentioned that there would be other courses.
My only hope is that they are related to testa, rillettes, and pate. I will bring my own pig shaped cutting board and mustard.
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Post #13 - November 29th, 2009, 1:18 amMe and Neurochic roasted the loin with mustard sauce two days ago, braised the ham 'chops' in milk tonight, and we'll have marinated Asian-style pork belly tomorrow. This pig is delicious! What a great demo. Thanks to everyone there for asking interesting questions. We're looking forward to going to another sometime soon. See you all at Sun Wa."The life of a repo man is always intense."
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Post #14 - November 29th, 2009, 9:45 pmWe roasted the leg and grilled the loin and finished it with some sausage into a potee. The belly is curing and will be in a confit (in rendered bacon fat) tomorrow evening.
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Post #15 - August 19th, 2010, 3:01 pmHere is a nice video by Rob on pig butchering:
The video is for a Protein U contest. You can vote for Rob, or others, here.
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