Precision and Tradition: The Craft of Butchering a Pig

The video tutorial demonstrates the process of breaking down a pig from an Oregon farm. It covers the inspection of the pig, identifying key parts, and using specific butchery techniques to cut the pig into primal sections. The tutorial explains how to handle different parts like the shoulder, coppa, midsection, and loin, providing insights into making products like prosciutto, bacon, and porterhouse chops. The instructor emphasizes the importance of using the right tools and techniques for efficient and clean cuts.

What factors does the speaker consider when butchering the pig?

What are the different uses for the belly of the pig as described?

What is the method for making bacon from the pig?

Describe the process of cutting the loin into porterhouse chops.