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. As CBS News Correspondent Dean Reynolds reported on "The Early Show," it may be coming to a table near you.
Reynolds, left, is seen with Chef Stephen Stryjewski, of Cochon Restaurant, in New Orleans. Stryjewski says his restaurant serves up to five full pigs a week. He butchers the pigs on-site.
A restaurant like Cochon in New Orleans is no place for a vegetarian, CBS News Correspondent Dean Reynolds notes, adding even the most committed carnivores require an open mind when in these establishments.
On "The Early Show," Michael Anthony, executive chef at New York's Gramercy Tavern, showed a variety of his pork dishes. He says eating the whole hog is about celebrating your food.
He said, "It's about celebrating seasonality. About reconnecting with the food that we eat. And it's not meant to be off-putting. It really is about admiring all the hard work that goes into ingredients that are really traceable and recognizable."
A braised pork dish by Michael Anthony, executive chef at New York's Gramercy Tavern.
Anthony said on "The Early Show," "This is a way of cooking in an unpretentious way. It's about not being constrained by current trends, but really celebrating craftsmanship in cooking. Again, talking about this connection to regional farms. Gramercy Tavern is a restaurant whose menu was built on connecting with local farms and celebrating American cooking through the specific time and place. Here and now. This season."
A pork dish by Michael Anthony, executive chef at New York's Gramercy Tavern.
Is this for everyone?
Anthony said on "The Early Show" he thinks "You'd be surprised that, when you bite into a ham, that's made by someone who trust, someone you care for, that's done in a distinctive way, all of a sudden, there's something that's fantastic, smart for the environment, and irresistible to eat, food that's both delicious and ultimately nutritious."