Pig Out on a Whole Body Pig Feast in New York City

Chef Tomas Curi cooks up a snout-to-tail feast at Corsino

Chef Tomas Curi shows diners how to butcher a pig.

We’ve all heard it before: "I’m so hungry I could eat a horse," but what about an entire pig? Chef Tomas Curi took on that challenge, constructing a four-course meal from unique pork cuts during a private dinner in June at Cantina Corsino Italiana. But you didn’t miss out. Event-planning company SideTour will be hosting the event again with Curi July 26.

Curi, the head chef of Corsino in Manhattan’s West Village neighborhood, is cooking up a meal for the evening based completely on different cuts from the Mangalitsa pig. The pig is known for its marbling and unique taste, allowing Curi to use the meat in a variety of ways.

Curi starts the meal by hanging the pig and teaching his guests how to properly butcher the animal. He then uses the specific cuts in each course, starting with crostinis with pâté made from the head of the pig, then pasta ragù made from pork shoulder, followed by a range of desserts.

"You always think of butchering as gruesome," said Andrea Duchon, editorial lead for SideTour, who attended the event in June. "But Curi had so much more of an artisan’s approach."

The dinner at Corsino has seating for 12 guests, with only four seats left. For $95, guests will feast on the pork-laden meal along with unique wine pairings for each course.

Sean Flynn is a Junior Writer for The Daily Meal. Follow him on Twitter @BuffaloFlynn