Here’s another great butchery video from Bon Appétit magazine, this time focusing on how to butcher a pig.
In it we see butcher Bryan Mayer tackling a side of pork that’s been hung for seven days, first breaking it down into the five main cuts – shoulder, belly, loin, ham and head – and then down further into various chops, steaks, bacon, etc.
What’s clear is just how little of a pig is wasted if butchered properly: the amount of meat and different products you can get from this one animal is astounding.
Okay, so many of us won’t ever find ourselves needing to butcher a whole side of pork, but it’s fascinating to learn exactly where all your favourite cuts come from on the animal.
It’s a long watch, but well worth seeing through to the end. And once you’re done, check out their guide to how to butcher a cow, which is a must see.
Discover Fine Dining Lovers' exclusive Why Waste? video series, featuring Massimo Bottura and his team of chefs, as they teach us how to repurpose leftovers and trimmings in delicious and imaginative ways, from vegetables to dairy. Take a look