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

Butcher Bryan Mayer of Fleishers Craft Butchery 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.
Still haven’t subscribed to Bon Appetit on YouTube? ►►



CONNECT WITH BON APPETIT

Web:

Twitter:

Facebook:

Google+:

Instagram:

Pinterest:

Tumblr:

The Scene:



Want even more? Subscribe to The Scene:



ABOUT BON APPÉTIT

Cook with confidence using Bon Appetit’s kitchen tips, recipes, videos, and restaurant guides. Stay current on the latest food trends, dining destinations, and hosting ideas.
How to Butcher an Entire Pig: Every Cut of Pork Explained | Beautiful Butchery | Bon Appetit
Special thanks to Fleishers Craft Butchery and Wyebrook Farm.