8/16/10 8/16/10 Going Whole Hog at SF Chefs August 16, 2010 by partysugar I Want More! Get our Living newsletter by tapping the button below. Instant Subscribe Mise en place is very important to a successful demonstration. Before bringing out the whole hog, we were led through an interesting presentation on pigs. We learned the different kinds of pigs. Isn't this one cute? Then, we learned about the different cuts of the pig. Stephen Gerike was an entertaining and knowledgeable seminar host. When Tom asked Stephen Gerike how many pigs he's butchered, Gerike replied, "I don't know. Hundreds." While Gerike sliced the pig, Tom got to work making tacos al pastor. Tom recommends cooking pork until a thermometer reads 145°F. Tacos al pastor: yum! I think I need to make these. The entire pig sliced into pieces. Tom making porchetta, "Be sure to use a lot of salt and pepper." The porchetta was served on a sandwich roll with braised broccoli rabe and shaved parmesan cheese. Scrapple is a dish that's made with leftover parts of the pig, like the head, liver, and kidney. It's all braised slowly, then blended together to become a sort of country pate. Scrapple with arugula and pickles was the final scrumptious dish.