Story by Keith Griffith, courtesy DNAinfo.com Chicago:
LOGAN SQUARE — By his estimate, Drew would need six separate licenses to legally operate his meat-curing business, Flesh for Food.
Until he gets them, he’s stuck operating his kitchen as an outlaw, curing his craft bacon at an undisclosed location and discreetly distributing the illicit pork belly through delivery orders and clandestine food events. He also prefers, naturally, not to disclose his last name.
Drew, 32, grew up on the northwest side in Belmont Central, and in his 20s worked as a cook at Lula Cafe, where he got his first exposure to whole-hog butchery and meat curing.
Read the whole story here.