Jasper Mirabile Jr. comes close to serving the whole pig on Thursday

Ribs and tenderloin are the stars of the pork world, but the rest of the team is about to enter the spotlight on Thursday night at Jasper’s Restaurant when Slow Food Kansas City presents Pig 101: From Snout To Tail.

“There are so many parts of the animal that we don’t use,” says Chef Jasper J. Mirabile Jr., “and those are the parts that have the most flavor.”

The second annual small-plates dinner features passed appetizers and five courses paired with Somerset Ridge wines from Somerset, Kansas. All of the dishes will be made from traditional preparations of locally sourced pork.

“It’s important to support your local food artisans and restaurants — that’s what Slow Food is really all about,” says Mirabile.