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

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“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 Want Bon Appétit shirts, hats and more? https://shop.bonappetit.com/?utm_sour... Still haven’t subscribed to Bon Appétit on YouTube? ►► http://bit.ly/1TLeyPn Want more Bon Appétit in your life? Subscribe to the magazine! https://bit.ly/313UWRu ABOUT BON APPÉTIT Bon Appétit is a highly opinionated food brand that wants everyone to love cooking and eating as much as we do. We believe in seasonal produce, properly salted pasta water, and developing recipes that anyone can make at home.