Continental butchery tutorials/books?

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Continental butchery tutorials/books?

Postby Swing Swang » Tue Aug 25, 2015 9:15 pm

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
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Re: Continental butchery tutorials/books?

Postby NCPaul » Tue Aug 25, 2015 11:19 pm

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

Postby wheels » Tue Aug 25, 2015 11:49 pm

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 :evil: :cry: :cry:
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Re: Continental butchery tutorials/books?

Postby wheels » Wed Aug 26, 2015 12:37 am

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

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

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Re: Continental butchery tutorials/books?

Postby wheels » Wed Aug 26, 2015 12:41 am

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Re: Continental butchery tutorials/books?

Postby Swing Swang » Wed Aug 26, 2015 5:26 am

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. :D 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.
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Re: Continental butchery tutorials/books?

Postby ped » Wed Aug 26, 2015 6:32 am

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/
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