Chef Mykes Anton at Trattoria Stella is now doing his own butchering and using the entire animal in his creations.
See MyNorth: Trattoria Stella, a Traverse City Restaurant, Cooks in Whole-Animal Tradition
Look, I don’t want to get too gross, but basically, I butcher all the meat and skin off the head, and then I braise it or slow cook it, so it’s basically mushy. And then I mush it up and roll it up, and it has so much gelatin in it, that when you cool it in log form, you can actually slice it. Then I bread crumb it and deep fry it. And it’s the essence of pork. It’s really rich and it’s really, really good.
