Mastering the Craft: Butchering the Pig's Leg
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- Опубликовано: 11 июн 2012
- The video tutorial provides a detailed guide on butchering a pig's leg, focusing on the techniques for removing the Trotter and Hawk using a combination of a knife and saw due to the tendons' complexity. It further illustrates the process of deboning, skinning, and preparing the leg for various culinary uses, emphasizing cleanliness and skillful cuts to avoid bone dust and ensure the meat's integrity.
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- in this video, Davis shows how to butcher the leg of the pig.
Series Playlist link: • How to Butcher a Pig
How to Butcher a Pig: Midsection-Part 1
• Precision and Traditio...
How to Butcher a Pig:: Shoulder- Part 2
• Mastering the Butchery...
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What a pro she is. I brought home a whole hog cut into quarters. I followed her instructions for cutting up and deboning a ham. Super helpful. Thanks
Thanks for the video. Husband just brought a wild hog home and I was clueless about where to begin. Your step by step instructions will really help us get this job done!!
I wished my wife was an enthusiastic as you whenever I bring a hog home.
Thank you for taking the time to show how to do this. I just bought a whole pig (I live in Kenya and it's cheaper to buy that way..) This is the third time I've had you in my kitchen helping me! Thanks!!
Thanks a lot for this video series! I see a lot of comments about Scott Rea, who is great and all, but watching your series, EVERY SINGLE cut choice you made is more in line with what I want! I do a lot of curing myself, so I GREATLY appreciate your choices here as they are exactly what I am looking to do myself :)
I'm so glad you guys made this a featured video. I've had all these pigs lying around and I had no idea what to do with them
Thank you for your video. I am just learning the art of slaughter, butchery, and charcuterie. We raised 7 pigs this year on pasture and the butchery side of things was probably the most mystifying. This series has been a real nice resource for me. Keep 'em coming!
Very helpful video. Once again, I've got a large pork picnic shoulder roast to take down. I've really been trying to hone my skills at this, so I watch several videos before each attempt. I noticed that everyone has a few personal and unique touches that I can relate to. That's why I keep learning and adding to my knowledge banks. Thanks so much for posting this video. I've got to go sharpen my boning knives now and have another go at a pork picnic shoulder. Each time I do it gets better and better. You've been very helpful. Sharon
This really is a wonderful set of videos. Thank you so much!
Damn this is the first time I've seen a woman butcher a pig not to mention in a professional manner. Absolutely love butchering my own meat, gives you a greater appreciation of different cuts.
Thank you for the videos, I just had a thought, I could make meat packs for Christmas presents next year :)
Very nice series!
you mentioned something about making lunch meat. is thier another video on that. i would love to try thanks
Thankyou for the video. The three part series has been most helpful. They are not the cuts Ill be doing but I now know where to start. Why do you salt and sugar some of the cuts? Is this also called "pickled pork" in the shops? kind regardsMark
salting and sugaring the meat draws the moisture out, referred to as curing. i imagine pickled pork would be from a liquid brine
is it weird that i find this, like, BEYOND fascinating?
these were a very informative set of videos. thanks.
Hi can this work for a dog's leg as well? Any tips, etc. would be greatly appreciated. Thanks.
The best educational video I've seen. Brilliant. I just took a whole leg apart after watching three times. Thank you so much. P.S. A sharp knife is a must!
In just a couple of weeks I'll be posting a video on how to make homemade bacon - which involves curing and smoking. The results were the best bacon I've ever had!
And, thank you. =)
Thank you for putting in the effort to make a outstanding video.
Do you boil the meat before cooking on the grill or oven to soften it up?
Wonderful video, I really enjoy it. I luv animals, but I also like the idea that they are an excellence source of food.
This woman's lights are ON. Like most people, I've watched youtube videos for years. I've never really felt compelled to comment on one before though, which is kind of weird because I Reddit nonstop but... Camas needs to be known, Camas needs to be seen, there is way to little of her on the internet right now. Yeah, I'm a guy and yeah she's pretty but the intelligence just captures you and you can't look away. Count me in Camas.
Thanks for posting. I got lost on the very last cut between the two long roasts. The angle was not quite there for me to see what seam you found. I would love to see your brining recipes
I loved your video!! You know your trade Lady!!
Wicked butchering and knife skills as well as extremely informative!!!
Thanks for the excellent videos! These are the best I've been able to find on butchering pigs. I'd like to see you do something on curing/preserving meats as well.
Awesome video ....where did you learn such dexterity in handling a carving knife? You have provided a visual learning experience in carving a pigs leg. You have motivated me to try it.
Is it advisable to individually dry cure all 5 muscle pieces and produce smaller prosciuttini?
Thank-you for sharing your amazing skills.
And to the creator of this video, thank you very much for your time and energy.
Great video very informative also made me hungry, thanks.
i need ur cutlery where cani buy it
Very great knife skills. Very well trained. Your tools are very well balanced and tuned. Nice to see tutorials for how-to-do on this. It makes me curious about actually getting some good cuts and adding a freezer
Excellent. What brand of meat saw do you use? Thank you.
a pig can't want something in the first place, they have the brainpower of an ant
thank you thank you ill be here all week
Let me ask you this, which of the listed items do you use?
For the most part she used a boning knife. She talks a little more about them in part 1 (the midsection), around 48 seconds in from the start.
This was awesome; thank you.
Very interesting and informative.
Thank you!
I think it's funny that youtube suggests the following videos: "UFO Files", "Aftermath: population zero", and "The secret KGB Abduction files". 'if you like the pig butchering video then you'll just love some of these gems!'
Do you have do you have a video showing how to remove the coppa?
Thank you.
Thank you very much for this fine presentation dear lady.
It was articulately informative, captivating to the eye and skillfuly executed from start to finish- or is it top to bottom? I am in the process of learning the fine arts of butchering myself. It's a respectful craft, as to the artist as to the food, and a perfect pre-medical practice. And I'll tell you an ironic secret as well.
That when I finally find a woman I like enough to take her as my own, I wish she'll have the same skilled pair of choppers as your own madame.
I wish you many fruitful feasts and hope none of your days are
burdened by the plight of vegetarianism,
Dvorjacques
As much as I love my bacon, when she talks about opening an animal "like a book" in such a casual manner, it sounds so much like a psychopath from a film.
Haha she looks like the lady on I Know What You Did Last Summer ironically, the one who was butchering something when they came to question her xD
This woman knows her shit...thx for the info ur Husband is a lucky man..!! thankyou
🤣🤣🤣🤣..LOL
If you say so. I have always loved all animals since the day I was born, and as long as Im alive I'll do what I can to help them
you don't have to cut when you remove the "hog" or whatever you called it. there is a joint in there. if you can hit that there is no need for sawing
nicely done, I have yet to try a pig. was this one particularly fatty. there did not seem to be a lot of meat.
Ok, I just found your channel. You made me so nervous with that knife. One cut you had your arm crossed in front of you and cut towards your arm. I just about freaked out. I have one question, do you still have all your fingers?
apparently everybody likes heartattacks on a plate but me
Wow. I was just sitting here wondering what to do this Friday night. Let's get the friends and pitch in on a whole hog!
Sounds like great idea!
How about a video on curing and brining? Great series by the way.
that is a very insightful comment. thank you for it. love&light4all
Cool. Have you ever ate rabbit? I was thinking about trying it, if I find a grocery store that sells it.
I loved this video ur awesome!
Also, We raise goats, pigs, cows and chickens. All of our animals are out on big pastures all day long and then we keep them in uncrowded barns and stables at night. All of them are trained to come back when it gets dark. They basically roam free all day living a happy life. We treat them well and never do anything to harm them. When it's there time, like I said, we make sure they die in peace and we thank them for being alive to feed us humans.If you have never tried farm raised meat,you should
dang girl you must have alot of talent for this
the bone with the ball on it is that bacon towards bottom?
There you go. :) Now it's nice to talk to a respectable human being. ^^ Thank you.
Thanks!
I don❤️t worry you 💖💗💗 I'm 💚 🕳️i'm dead💔 without you💘وغٓٓادي💙and i🖤'm going to have to💞and you're not interested💛 you 💞for them and the rest of the people are normal🕳️
This would make an awesome barbecue prep video.
I was just watching Jigsaw ride a tricycle, now im watching someone butcher a pig....... damnit im back to that weird part of youtube again
Nice Video..!!!
somebody please make a parody of these videos.
there is so much opportunity for humor.
I applaud you! Thanks!
Wow, thank you for your highly intelligent and classy input. Your name is very fitting...the last 3 letters I meant.
Thanks for the video. It is obvious you know what you are doing. Very impressive.
Janice
I know this is a year old but... low vibration diet? should I be sitting in front of a ultra violet light more?
I would like to actually see what Camas does with all those beautiful pieces of meat, how she prepares pots, season, curing, etc, as a continuation of "in the Kitchen" special.
Thanks, Amanda!
You don't know what anyone else needs to thrive
Another great video. But who doesn't like crackle (crispy skin) it's one of the best parts of pork? The ears are tasty too when they're crispy, they're like crackle sandwiches.
Wait, my teeth aren't like a cow's teeth. I must be an omnivore.
this made my mouth water .... im hungry
good idea - I'll check into it. If not Camas, perhaps someone else.
Great video watch it annually when the local grocer has pig lags on sale
oh, and you think your criticizing me by calling me a hippy, lol. It actually pays me a compliment, hahahaha ;)
I would like to see a few videos on brining and curing.
Thank you for bringing culture to the conversation! As an experienced vegan I know the downfalls, so I made my assumption confidently about your teacher's diet.
As far as vegan body building go, you don't have to go far, just do a search here, in youtube, and you find MANY of them!
thank you so much for your kind words and your blessing. if i am worthy i also wish you Gods blessings as well.
Very nice .
Thank you for taking the time to make this video. Very informal glad to have seen it.
Hold that thought, the steak is almost off the grill :) Now that's good eatin' :D
REALLLYYY!!???? OH MY GOD, I HAD NO IDEA!!!! AND HERE I THOUGHT WE WERE THE ONLY ONES WHO BUTCHERED PIGS!!! YOU MUST BE A GENIUS OR A PSYCHIC OR SOMETHING TO HAVE WORKED THAT OUT!!
That's exactly the kind of desperate fake bravado one would expect from someone who has lost an argument but can't bring themselves to admit defeat.
thank you 4 that!
Thanks girl! I agree!
I'm looking up movie soundtracks why does this keep showing up in related videos.
don't know how i got here but i enjoyed it
"You have a point. I'll look into the list and make some eliminations. But may I ask you back which of the above items you yourself use or not use?"
And that I would never argue with.
You can absolutely believe what you want to and do as you please, as long as it does not infringe on others' rights.
This was the featured related video to the zombie movie I just watched... LOL.
Recently bought a couple of steaks made from the leg and was verrry surprised such a very thick huge one it was . Used it for tamales . I almost bought a whole leg they said it'd weigh 14 , 15 lbs
When your wife can joint a body in less than an hour, there's a lot of "yes dear" said in the household.
You rock!
Have you thought that maybe its not the meat but what feed that animal is given? (corn, wheat, antibiotics)
People aren't fat because of the meat in their burgers, they're fat because of the 3 layers of white bread, pound of fries and gallon of Pepsi they had with it, along with the sugary cereal they had for breakfast, the donuts they pigged out on at the office party, the 3 ounces of sugar in each of the 4 cups of coffee they had that day, as well as whatever potatoes, white rice, white bread and alcohol they'll have with dinner, and don't even get me started on dessert.
Where did you learn how to hold a knife?
true, true, also, the second i clicked the vid.....i was overwelmed