Pro Butcher Cuts Up A Pork Loin. Welcome Friends! Welcome back to the kitchen, today we are breaking down the Loin of the pig. My friend Jamie is here; he is a butcher, educator, author, and he works with Westside beef who has provided us with this hog. Today we are going to Cut Up this whole Pork Loin Primal into the cuts you would see at the supermarket, and a couple that you might not ever see at your butcher shop

Jamie's Butchering Book: [ Ссылка ]
Hog Provided by: [ Ссылка ]


Part 1: Initial Breakdown of the hog: [ Ссылка ]
Part 2: The Head: [ Ссылка ]
Part 3: The Shoulder: [ Ссылка ]
Part 4: The Belly: [ Ссылка ]
Part 5: The Loin: [ Ссылка ]
Part 6: The Hind Leg: [ Ссылка ]
We Make Guanciale: [ Ссылка ]
We Render Lard: [ Ссылка ]
How To Make Dry Cure Bacon: [ Ссылка ]
How To Make Pork Stock: [ Ссылка ]
We Make Prosciutto Crudo: [ Ссылка ]

#LeGourmetTV #GlenAndFriendsCooking #WholeHog

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