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, Davis first shows how to butcher the midsection of the pig, which includes the belly and the loin. Following are the pig shoulder, and lastly, the leg.
Originally seen on Food.Farmer.Earth
The Morning Email helps you start your workday with everything you need to know: breaking news, entertainment and a dash of fun. Learn more