Mastering the Butchery of a Pig's Shoulder: Traditional Techniques

The video tutorial provides a detailed guide on butchering a pig's shoulder, focusing on the removal and preparation of the trotter, hawk, and picnic cuts. It explains the importance of gelatin in trotters for stock, demonstrates deboning techniques, and offers cooking suggestions for each cut, emphasizing the value of keeping fat and skin for flavor.

What is the traditional use of the picnic part of the pig?

What does the speaker say about the skin and fat when preparing the shoulder?

How does the speaker suggest using pork skin with leaner cuts of meat?

What is the final recommendation the speaker gives regarding the picnic?