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Chicago top chefs honor the woolly pig

Mangalitsa pigs are prized by chefs for their high-quality lard.
Mangalitsa pigs are prized by chefs for their high-quality lard.
Wooly Pigs, photographed at Christoph Wiesner farm

This little piggy is something special, and a few of Chicago's chefs are well aware.

Chef Paul Virant of Vie will host a the Hungarian Mangalitsa pig dinner, joined by BOKA Restaurant Group Chefs Guiseppe Tentori and Ryan Poli, along with Chef Stefanie Izard of the upcoming Drunken Goat, on December 15 and 16.

Billed as 'The Cadillac of Pig Dinners,' guests will be treated to truly memorable from a pig known for highly marbled, exceedingly lard-heavy meat. The fat lends a juicy, highly flavorful nature to the pork, but is also known to be among the highest unsaturated and decidedly 'cleaner' in taste than most pork.

Taste and see for yourself on either night, with an opening amuse and dessert provided by Chef Vie, and three renditions of the pig provided by the acclaimed guest chefs. The evening will begin with a champagne reception at 6:30 p.m., followed by dinner at 7 p.m.

The full meal is $100 per person, with an option of wine pairings for an additional $40.

Vie is located at 4471 Lawn Ave in Western Springs. Call for reservations at 708-246-2082.

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