Edited by Dallas Mark and translated by Jessica Forbes
Whole Hog Dinners began here in 1999, and led to regular weekly deliveries to our kitchen of whole animals from Paul Willis. Soon, every other kind of whole animal followed, and three years ago we began receiving whole beef animals. So we think we’re somewhat knowledgeable in this “whole animal” thing.
But this visit with Dario Cecchini offers whole animal butchery from the vantage of one family’s collective experience, spannng over 250 years, practicing the traditional craft of butchery as well as the proper care of animals.
It serves as a reminder to us, to continue to learn and understand more deeply.