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 is the first step in preparing a pig for butchery?

• Cutting it into primals

• Inspecting for broken blood vessels and glands

• Removing the fat cap

• Sharpening the knives

What is the purpose of the fat back on a pig?

• To make bacon

• To add flavor to the ham

• To protect the meat during cooking

• For rendering and making sausage

What are the major parts of the pig referred to as?

• Divisions

• Cuts

• Primals

• Sections

What tool is recommended for cutting through bone?

• A cleaver

• A meat saw

• A boning knife

• A chef's knife

What is the coppa, and where is it located?

• A type of sausage made from the belly

• A muscle in the shoulder used for pulled pork

• A cut from the ham used for prosciutto

• A part of the loin used for pork chops

Why is the loin more tender than the shoulder or leg?

• It is closer to the bone

• It has more fat

• It is used less by the animal

• It is marinated longer

What is the first step in processing the midsection?

• Removing the ribs

• Separating the loin from the belly

• Cutting the tenderloin

• Trimming the fat

What is the purpose of scoring a line before cutting?

• To tenderize the meat

• To mark the area for seasoning

• To ensure a straight cut

• To prevent the knife from slipping

What is the difference between bacon and pancetta?

• Pancetta is cooked longer than bacon

• Bacon is cured with sugar, pancetta with salt

• Pancetta is made from the loin, bacon from the belly

• Bacon is smoked, pancetta is not

What is a porterhouse chop?

• A cut from the ham

• A double-cut pork chop with loin and tenderloin

• A type of sausage

• A roast made from the shoulder