Eight 300-pound pigs were delivered to the kitchen cooler at The Little Nell Hotel in Aspen, Colo., a month ago. They came from the slaughterhouse dead but whole, with their skin and hair intact.
“I unloaded them into the cooler and my butcher looked at me and said, ‘You have got to be out of your friggin’ mind,’” says Little Nell’s executive chef Ryan Hardy, who raised the pigs. Before chefs could make bacon and prosciutto, the hair would have to be removed.
“We had to shave it