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The Chicago Tribune reviewed Rob and Allie's restaurant Mado last week, awarding it an "Excellent" rating. In the article, the journalist raves about Rob's "tail-to-snout" cooking approach and how he uses the whole pig. This is a sneak peek of how local pigs are butchered in Rob's kitchen and turned into edible products.
Butchering pigs at Mado *not-so graphic pictures alert*
makingchicagohome.com - 2 weeks ago - 45 views
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Companies: The Chicago Tribune
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