How London's Hottest Italian Restaurant Uses a Whole Pig | On The Line | Bon Appétit

“I think the nose-to-tail movement opens a pathway for people to cook responsibly and sustainably.” Today, Bon Appétit spends a day on the line with Chef Chris Leach, co-founder of Manteca, London’s hottest Italian restaurant. Manteca focuses on whole-animal butchery, making sure that no part of the animal goes to waste.

00:00 Intro
00:57 Chef’s Briefing
01:38 Breaking Down the Pig
05:00 Menu Planning
06:08 Checking on Salumi
08:23 Cooking Pig Skin Ragù
10:35 Pasta Research & Development
14:28 Lunch Service