Mastering the Craft: Butchering the Pig's Leg

The video tutorial provides a detailed guide on butchering a pig's back leg, focusing on removing the trotter, hawk, and H bone. It covers skin removal, identifying muscle groups, and preparing various cuts like roasts and ham. The tutorial emphasizes knife skills and offers tips for curing and brining to extend meat shelf life.

How does the speaker suggest preparing the ham for curing?

What does the speaker mean by 'peeling the layers of muscle off the bone'?

Explain the importance of following the seams between muscles during butchering.

What are the different options for utilizing the scraps from butchering?