Restaurants turn to preparing whole animals
You may have seen pork belly on fancy restaurant menus - but how about snout? Or pig's tail? Chefs are beginning to butcher and serve the entire animal.
CBS News Correspondent Dean Reynolds took a look at the trend - that may be coming to a table near you.
Special thanks to the following restaurants featured in Dean Reynolds' report:
Cochon Restaurant, New Orleans, pig's ear, sliced snout, head cheese, and fried pig's tail.
Animal, Los Angeles, bone marrow and crispy pig's head
Girl & the Goat, Chicago, skewered lamb heart and wood-roasted pig face
Russell House, Boston, beef heart ravioli
St. John Restaurant, London
Michael Anthony, executive chef and partner of Gramercy Tavern in New York, shared a few dishes featuring the whole hog. Click on the video below for a look at some of the dishes he makes at his restaurant.