Chicago chef-restaurateur Rob Levitt, of Mado, on Sunday demonstrated techniques for butchering a whole pig. Levitt recently staged a series of butchering demonstrations at his North Milwaukee Avenue eatery. Attendees paid $50 each but went home with a sampling of pork cuts. An advocate of using the whole animal, his current menu includes marinated pork tongue, spicy pig head stew and wood-grilled beef heart. Levitt is one of a number of younger chefs who know their way around a carcass, including last year's NRA Show guest dissector, San Francisco chef Chris Cosentino.
