A few weeks ago frequent SFoodie contributor Tamara Palmer wrote a story about the impressive pig butchery show she inadvertently witnessed during lunch at the counter at A16. It's a regular Wednesday occurrence around 11:30 a.m. when the meat is delivered -- head chef Chris Thompson and his crew have no prep space big enough in the kitchen, so they bring their prep into the restaurant.
Our new multimedia intern Andrew Lopez liked the sound of it and made a video documenting the whole process. It's absolutely fascinating to watch the kitchen team break down a whole pig with such efficiency and precision, and with chef Thompson's narration, you really learn where on the pig's body your bacon and pork chops come from and how restaurants use every part of the animal.
WARNING: This is graphic content not intended for the squeamish. A pig's head does get split open.
Is it messed up that this made us kind of hungry?