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

Butcher and author Bryan Mayer shows Bon Appetit how to butcher an entire pig at Wyebrook Farm and explains every cut of pork. There are five sections of the pig that yield edible cuts: pork shoulder, pork belly, pork loin, pork butt (or ham), and the head. From those sections, the butcher can offer sausage, bacon, spare ribs, brisket, ribs, steaks, pork chops, pork cutlets, coppa, presa, secreto, and tenderloin.

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Bon Appétit is a highly opinionated food brand that wants everyone to love cooking and eating as much as we do. We believe in seasonal produce, properly salted pasta water, and developing recipes that anyone can make at home.

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

Special thanks to Fleishers Craft Butchery and Wyebrook Farm.

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20 comments

  1. Why do butchers hang pig, cow, goat and lamb in cold storage for a couple days before cutting up the carcasses and selling them in the store ?

  2. The fact that a cow, pig, turkey, chicken and fish are all healthy sources of food proves that there is a GOD.

  3. It looks like you should last about 2 weeks with a bottle of hot sauce and a loaf of bread the cheap white kind