After a year and a half of virtuoso in-house butchering, the good folks at Mado have decided to share: for the first time, chef and master butcher Rob Levitt will be hosting an evening of pig-butchering for those interested in seeing how it’s done. For $50 you get to watch Levitt break down the hog (will it be a Mangalitsa, the new hotness of pig breeds?). He’ll explain what each part is and how it’s used, and send you home with a goody bag of some of the evening’s cuts. The class is November 23, and there’s only room for ten people — we predict these will go fast. 773 342 2340 or email for reservations.