You don’t have to be a pork lover to appreciate nose-to-tail pig preparations. Just hearing about the concept, of preparing every part of the animal, will instill you with curiosity if not newfound respect. Not to mention hunger pangs.

The latest restaurants to tackle a whole local hog is d.k Steak House and Sansei Seafood Restaurant & Sushi Bar, both owned by the D.K. Restaurant group. The venues will offer special dishes from their "Hog Fest" menu today and Thursday. The festival started Sept. 18.

Sansei’s executive chef JJ Reinhart and sushi chef Ikunari Yamamura, along with d.k executive chef Jason Miyasaki and sous-chef Albert Balbas, tackled a hog more than 200 pounds, raised at Shinsato Farm in Kahaluu.

None had done their own butchering before, so they prepared for the task by doing research and watching videos of techniques.

A sampling of the lineup at the steakhouse: Crispy Shinsato Farms Pig Ear & Grilled Heritage Farms Pepeau Mushroom Salad; House Made Shinsato Pork & Big Island Red Veal Saltimbocca Sausage Stuffed Ravioli; Milk Braised Shinsato Pork Shoulder & Beans; Shinsato Farm Pork Osso Bucco; and Duo of Shinsato Pork Taster, with Fork Tender Cider Braised Pork Belly with Crispy Skin and Dry Spice Rubbed Shinsato Pork Ribs.

At Sansei the dishes include Kona Kampachi Nigiri with Shinsato Pork Lardo; Braised Shinsato Pork Ramen; Portuguese Bean Cassoulet; and Malasada with House Made Shinsato Farm Bacon.

D.K. Restaurant group also owns Hiroshi Eurasion Tapas, Vino Italian Tapas & Wine Bar, and Maui Fish and Pasta on Maui. Call 931-6280 or 931-6286.