Mastering the Butchery of a Pig's Shoulder: Traditional Techniques
This video provides an in-depth guide on how to butcher the shoulder of a pig, emphasizing techniques for removing the Trotter and Hawk and preparing various cuts like the Boston butt and picnic for culinary uses. The guide also discusses the importance of utilizing each part of the shoulder, from making stock with Trotters to creating savory roasts and sausages, highlighting the value of traditional butchery skills.
In this three-part "in the Kitchen" special, Camas Davis, founder of the Portland Meat Collective and former food journalist, demonstrates how to butcher a pig. Divided into three primary sections of the pig— in this video, Davis shows how to butcher the shoulder of the pig.
Series Playlist link: • How to Butcher a Pig
How to Butcher a Pig: Midsection- Part 1
• Precision and Tradition: The Craft of Butc...
How to Butcher a Pig: Leg-Part 3
• Mastering the Craft: Butchering the Pig's Leg
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