One way to butcher a side of pig

Keeping pigs or any other animals

One way to butcher a side of pig

Postby wickerman » 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=
User avatar
wickerman
Registered Member
 
Posts: 8
Joined: Fri Feb 03, 2012 8:36 pm

Postby Jogeephus » Mon Feb 27, 2012 4:28 pm

Very good. Thanks. Seems he omitted the fun part. Scraping. :lol:
Patience please, I'm just trying to get on the learning curve.
Jogeephus
Registered Member
 
Posts: 380
Joined: Mon Dec 07, 2009 12:17 pm
Location: Nashville, Georgia USA

Postby Greyham » 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.
Greyham
BANNED
 
Posts: 191
Joined: Wed Nov 26, 2008 4:43 pm
Location: Bristol

Re: One way to butcher a side of pig

Postby Sojourn » Fri Mar 22, 2013 4:24 pm

Nice little film, I must admit I expected the word 'FIN' to pop up at the end ;)
User avatar
Sojourn
Registered Member
 
Posts: 133
Joined: Sun Nov 30, 2008 11:21 am

Re: One way to butcher a side of pig

Postby The Salted Pig » 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...
The Salted Pig
Registered Member
 
Posts: 5
Joined: Fri Jan 03, 2014 1:21 pm
Location: Nottinghamshire, UK

Re: One way to butcher a side of pig

Postby yotmon » 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.
"Success is going from failure to failure without a loss of enthusiasm." - Sir Winston Churchill
User avatar
yotmon
Registered Member
 
Posts: 634
Joined: Sat Mar 10, 2012 2:07 pm
Location: North west England


Return to Livestock

Who is online

Users browsing this forum: No registered users and 0 guests

cron