Mastering the Craft: Butchering the Pig's Leg

The video tutorial provides a detailed guide on butchering a pig's leg, focusing on the techniques for removing the Trotter and Hawk using a combination of a knife and saw due to the tendons' complexity. It further illustrates the process of deboning, skinning, and preparing the leg for various culinary uses, emphasizing cleanliness and skillful cuts to avoid bone dust and ensure the meat's integrity.

In this three-part "in the Kitchen" special, Camas Davis, founder of the Portland Meat Collective and former food journalist, demonstrates how to butcher a pig.  Divided into three primary sections of the pig— in this video, Davis shows how to butcher the leg of the pig.

Series Playlist link: How to Butcher a Pig

How to Butcher a Pig: Midsection-Part 1
Precision and Tradition: The Craft of...

How to Butcher a Pig:: Shoulder- Part 2
Mastering the Butchery of a Pig's Sho...

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• #howto_style
• #pig_butchering
• #leg_preparation
• #trotter_removal
• #hawk_cutting
• #deboning_techniques
• #culinary_uses
• #bone_dust_management