John Manion of La Sirena Clandestina and Rob & Allie Levitt of The Butcher & Larder bought a pig from Bare Knuckle Farm and put together a menu to celebrate it.  The dinner will be served family style and promises to be lots of fun. For those who can't make it to dinner by 6, there will be a collaborative late-night menu from 9 until 12.  Dinner 6-9pm, $85 (optional drink package $30) Late night menu will be a la carte.  Call La Sirena Clandestina for details and reservations 312-226-5300

We have a pig butchering demo this Sunday, July 8, but this one is extra special.  We are butchering a Crawford Farm hog, and Farmer Janie Crawford and her husband will be here to talk to you about their farm, their pigs and why their stuff is so delicious.  If you are a home charcuterie buff, these pigs a re a dream come true.  Rich, dark meat and a thick cap of fluffy , white fat perfect for salami, copa or lardo.  Seats are filling up, but we'll make room for you...

Demo information can be found at www.thebutcherandlarder.com/events or you can call the shop at 773-687-8280

Here at B&L meat headquarters, we having been fiendishly testing and formulating ideas for what may be the biggest grilling holiday of the year.  We've collaborated with our friends at Three Floyds, come up with a killer hot dog, found a new, affordable steak cut, and ground bacon into the beef for our marrow burgers.  We ground chiles and chedder into a sausage, marinated chunks of lamb leg and spatchcocked chickens for your grilling pleasure.  We will have steaks, chops, shoulders and for those of you having a more white tablecloth barbeque, we have plenty of paté.  Get here early!

Planning a Cinco de Mayo bash?!?!?! We are bringing it like Mexico brought it to the French! Chris's "Cinco de Marrow" burgers- our notorious marrow burgers but with a Mexican accent, Kalbi style short ribs marinated in Mole (pictured), Barbacoa and salsa made for us by Johnny Zaragoza (of Birriera Zaragoza), Pozole, Chorizo, and the newest Kuma's Corner collaboration sausage, "The Brujeria." And for those of you that just want a steak, we will have (a very limited amount of) 45 day dry-aged rib eyes. ¡Viva la Carne!