www.sausagemaking.org

Not sure where to post this.

Anyone know where I can get detailed 'how to' info on continental pork butchery - e.g. how to cut out the presas plumas and secretos? Preferably in English, but could manage Spanish/Portuguese, and would rather not have to deal with Italian or French.

Thanks

Philip

Have you looked into going to Spain for a matanza? Then you could post pictures for the rest of us. I would be surprised if you find a book detailing Spanish butchery.

There's these two books:

https://www.createspace.com/4036672

and

https://www.createspace.com/381569

HTH

I saw a video of him breaking a pig down for charcuterie and it was superb - for the life of me, I can't find it

Found one, it's Evan Brady rather than Francois Vecchio but still good:

https://youtu.be/idpFY3L4S4Q?list=PL36Q ... bBFU62xMmR

Phil

And these playlists:

https://www.youtube.com/channel/UCJdvBx ... /playlists

Thanks all for such a prompt reply.

NCPaul wrote:Have you looked into going to Spain for a matanza? Then you could post pictures for the rest of us. I would be surprised if you find a book detailing Spanish butchery.

Yes, many times. Actually I'd go to Portugal as I have all the contacts there and I have family that live in the community where that sort of thing still goes on. Probably not until 2018 though as am seriously thinking about taking a sabbatical and driving to Portugal with my spouse to celebrate a milestone birthday.

Agree with Phil, get his book and the accompanying video, well worth it in my opinion, in the mean time:

http://www.francoisvecchio.com/breaking ... whole-pig/