How to Butcher an Entire Pig: Every Cut of Pork Explained | Handcrafted | Bon Appetit

Summary

In this educational video, Brian Mayer, a butcher, educator, and writer, demonstrates the art of breaking down a half pig into various cuts at Wybrook Farms. He begins with removing leaf lard and kidneys, then proceeds to dissect the pig into primal sections such as the shoulder, loin, belly, and ham. Mayer explains the traditional cuts and how they can be further broken down for different culinary uses, emphasizing the versatility and value of each part of the pig. He also touches on the preparation of charcuterie and the importance of whole animal butchery.

Takeaways

• 🔪 Brian Mayer, a butcher, educator, and writer, demonstrates breaking down a half pig into various cuts at Wybrook Farms.
• ⏳ The process begins with removing the leaf lard, a neutral fat used traditionally in pie crusts and other pastries.
• 🥩 Kidneys are also removed, often ground and used in sausages, showcasing the use of every part of the pig.
• 🍖 The shoulder section is separated by counting ribs and using the weight of the pig to joint without sawing, preserving the carcass.
• 🥓 The belly is carefully separated to ensure a good amount of fat for bacon, a value-added product for butchers.
• 🍗 The loin section is processed to produce pork chops and tenderloin, with attention to leaving the skin and fat on for flavor.
• 🍖 The ham is separated and includes the sirloin, which can be used for steaks or roasts, highlighting the versatility of pork cuts.
• 🐷 Every part of the pig is usable, from blood to skin, exemplifying whole animal butchery and sustainability.
• 👨‍🍳 Brian emphasizes the importance of using natural seams and joints to break down the pig, minimizing waste and preserving meat quality.
• 🍴 The final cuts include a variety of roasts, chops, and bacon, all of which are likely to be found in a local butcher shop.

Q & A

What is the purpose of visiting Wybrook Farms in the script?

The purpose of visiting Wybrook Farms is to break down a half a pig into cuts that you would see at your local butcher shop.

What is leaf lard and why is it significant in butchery?

Leaf lard is the most neutral of all fats, meaning it doesn't have a lot of taste to it. It is traditionally used in things like pie crusts. It's significant because it's a preliminary step in breaking down the pig and is a valuable byproduct.

How are kidneys typically used in butchery according to the script?

Kidneys are wonderful and are usually ground and put into sausage, adding flavor and nutrition to the final product.

What is the significance of removing the tenderloin and how is it done?

The tenderloin is significant because it is a high-value, tender cut of meat. It is removed by following the lumbar vertebrae to the sacral vertebrae and the h-bone, then using the natural scene to pull it off once the initial connections are severed.

Why is it important to remove the shoulder section between the fifth and sixth rib for charcuterie?

For charcuterie, it is important to elongate certain muscles, so cutting between the sixth and seventh ribs allows for a more suitable cut for this purpose.

What is the advantage of using the weight of the animal to joint instead of sawing?

Using the weight of the animal to joint avoids generating heat that could cause the muscles to oxidize quicker and prevents bone dust from being injected into the muscle, thus preserving quality.

Why is it beneficial for butchers to maximize the amount of bacon they can produce?

Bacon is a great value-added product that consumers love. By maximizing bacon production, butchers can increase their profits and meet customer demands.

What is the purpose of scoring the picnic and how does it affect the cooking process?

Scoring the picnic allows the fat to render and almost self-baste while slow cooking. This helps in making the meat more tender and flavorful.

Why is the pork brisket a versatile cut according to the script?

The pork brisket is versatile because it can be used as a slow-cooking roast, similar to beef brisket, offering a variety of cooking methods and flavors.

What is the reasoning behind leaving the skin and fat on certain cuts for cooking?

Leaving the skin and fat on certain cuts is beneficial because it helps to keep the meat moist and flavorful during cooking, especially for cuts that require long cooking times.

How does the process of frenching a rib roast enhance its presentation?

Frenching a rib roast involves removing the meat between the ribs to expose the bones, which creates a clean, elegant look that is aesthetically pleasing and traditionally associated with high-quality roasts.