www.sausagemaking.org

Posted: **Sat Feb 25, 2012 8:20 pm**

I found this on another forum and thought that others might find it interesting
http://player.vimeo.com/video/32367993?autoplay=

Posted: **Mon Feb 27, 2012 4:28 pm**

Very good. Thanks. Seems he omitted the fun part. Scraping. :lol:

Posted: **Mon Jan 28, 2013 4:24 pm**

A very entertaining and educational web site. very impressed. Not sure i agree with calling top of leg the sirloin though...
but loved the videos, and great butchery.

Posted: **Fri Mar 22, 2013 4:24 pm**

Nice little film, I must admit I expected the word 'FIN' to pop up at the end

Posted: **Sun Jan 05, 2014 4:15 pm**

When we put our two pigs to slaughter we put a lot of thought into the butchering of them at home. we got some valuable advice from our friendly butcher about age to put them away, and also used the River Cottage, Pig in a day DVD for further research on cuts, handling, splitting the side and making the hams.

IMO it is well presented, a good resource and it certainly helped us with giving more confidence and having a go at home butchery...

Posted: **Tue Jan 07, 2014 12:01 am**

The Salted Pig wrote:and also used the River Cottage, Pig in a day DVD for further research on cuts, handling, splitting the side and making the hams.

IMO it is well presented, a good resource and it certainly helped us with giving more confidence and having a go at home butchery...

http://www.youtube.com/watch?v=M2B6MMFJHck

The video's a bit 'jumpy, but you can get most of the gist. What I don't agree with is the way they season things without weighing/measuring everything. It's probably okay as a one off but you will never get uniformity doing it that way.

www.sausagemaking.org

One way to butcher a side of pig

One way to butcher a side of pig

Re: One way to butcher a side of pig

Re: One way to butcher a side of pig

Re: One way to butcher a side of pig