Two weeks back, six Philly chefs made their way up to NYC’s James Beard House to cook the very first collaborative Pig Dinner off their home turf. Chef David Katz, who launched this porky tradition at his restaurant Mémé in 2009, invited John Taus (The Corner), Terence Feury (Fork, until next month), Peter Woolsey (Bistrot La Minette), Michael Solomonov (Zahav) and Jennifer Carroll (Carroll Couture Cuisine) up with him to crank out the multi-course meal, the only stipulation being that every plate had to include a porcine element in some way. Those who couldn’t make the trip up for the occasion should start thanking their lardo-coated stars — on Monday, July 30, Katz is getting the crew back together for a second run, at his spot right here in Philly.

In contrast to previous events, which featured a pair of seatings, 2012’s Pig Dinner 2.0 will have only one, and it’ll be capped at 30 people. All the chefs from the New York field trip are returning, and this go-’round will feature some choice additions to the crew, too. Starting at 7 p.m., Nick Macri, Southwark sous chef and charcuterie assassin, will be slicing his handmade salumi (hearing rumors about an Old Bay salami) along with a whole roast suckling pig and hors d’oeuvres via Katz and his kitchen. And mercenary pastry chef Monica Glass, a past Pig Dinner participant, is joining the fun this year on the sweet side of things. Michael Madrigale, the Philly-boy sommelier of NYC’s Bar Boulud and Boulud Sud, will handle choice wine pairings for the six-course meal, which kicks off at 7:45.

Mémé will begin taking reservations by phone (215-735-4900) this coming Wednesday, June 27. The price is $200 a head. Cancellations must be made no later than 48 hours before the event; guests will be charged $100 a person for cancelling anytime after the two-days-before mark.

Photo: David M. Warren, Philadelphia Inquirer