Butchering Half A Pig 101

Posted on October 24, 2008 by ryan

Here is a quick overview of how I like to butcher a pig. Later I will go threw a more detailed step by step demo and finishing cuts for portions.

: The tools plus a hacksaw are what I like to use while buchering a whole animal

: Beautiful Devils Gulch pig

: Side view

: Remove the head

: Cut threw the meat till you get to the shoulder blade and chop threw it

: Its important to always keep your product in clean containers on ice

: Remove the tenderloin

: When removing the leg make sure you make a clean and precise cut

: Remove the spine with the hatchet

: Remove the ribs

: Separate the loin from the belly

: Put her all back together

: Burn or shave off all the hair before or after

: Ready to braise, roast, confit, render or stuff

Suckling Pig Porchetta

Posted on October 11, 2008 by ryan

Babe and Wilber

Here is a method of making your own Suckling Pig Porchetta. Its real important you get the skin real crunchy! I chose to deep fry these guys, you can also roast them in a hot oven.

: Babe and Wilber

: Side view

: Relaxing on the gurney

: Cut threw the ribs

: Cut the spine free from the scull

: Remove the spine

: Remove the skull

: Remove the ribs

: Remove the hips, leg bones and anything else you don’t want to eat

: Halloween mask and cape

: Face, feet in lard for confit

: Half of the pig is shaped into a rectangle

: Sausage inside of a sausage… farce

: Rolled up in plastic and tied

: All tied up

: Babe and Wilber

: Going into the CVap

: Coming out

: Resting

: Cooled overnight

: Middle sausage is 50% face and feet confit and 50% fresh leg and shoulder meat.

: Cut into smaller pieces and tied

: Suck and sealed and ready for travel

: Score the porchetta to have 1 inch squares

: Deep fry!

: Fry it longer

: Perfect

: Perfectly crunchy and golden brown

: A electric carving knife works best

: Lightly flash the meat before it goes on the plate

: Yes please

Start with the primal cuts

Posted on October 9, 2008 by ryan

Here is beautiful pig we bought from Four Story Hills, they raise a supior product and care deeply for there animals. While butchering the whole animal it is easiest to break everything into primals first and then when needed a more refined cut. Keeping everything in primals and only portion what you need will give you a longer shelf life and a fresh product.

My Good Friend

Posted on September 1, 2008 by ryan

Happy happy piggy!