We can say with absolute confidence that this week's guest is the most famous butcher in all of Chicagoland. Luckily for us, he's also an affable mensch and an extremely pleasant hang. After studying jazz at the University of Illinois in Champaign, Rob Levitt found his true passion in the culinary arts, and decided to trade his tenor saxophone for an even-more-cutting arsenal of meat-rendering implements. These days, he works for One Off Hospitality as the head butcher and lead at Publican Quality Meats. Our conversation spans pork belly injuries, the fundamental differences between Italian salumi and French charcuterie, meeting his wife Allie at the CIA, and he helps us get to the bottom of Tim's questionably pink chicken breast.