Whole Hog Butchery
Learn whole animal butchery with author, butcher, and activist Meredith Leigh, in this course on how to butcher a hog.
Learning butchery is a fantastically empowering act. Butchery is a craft that largely disappeared over the course of food industrialization, leading to fractured supply chains for getting nutritious, honestly produced meat and animal products to anyone who chooses to access them. As people have worked to reclaim food systems, the lack of butchery skills has placed undue requirements on farmers and a shrunken processing sector of very small slaughterhouses that are still independently owned. Ultimately, this drives up the risk and the cost of producing meat in a truly ethical way. Learning to butcher not only gives you more options as an omnivore, in purchasing and in cooking and eating meat, it also adds more cogs in the machine of resistance to industrialized, corporatized food.
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What tools and equipment are needed for butchery, and how to keep your body safe and strong during your practice
The meaning of mindful slaughter, and why whole animal butchery is important
Vocab terms that you'll hear frequently in the butchery world
How to butchery a half hog into primal, subprimal and retail cuts
How to produce specific cuts for charcuterie
How to balance the work of processing an entire animal
A recipe for homemade pork rinds
Tools for Home Butchery
Why Whole Animal Butchery Is Important
Mindful Slaughter Overview and Important Butchery Vocabulary Terms
PRIMAL CUTS - Removing the Pork Shoulder Primal
PRIMAL CUTS - Removing the Pork Ham Primal
PRIMAL CUTS - Removing the Pork Loin and Belly Primals
SUBPRIMAL & CURING CUTS - Pork Belly Butchery
SUBPRIMAL & CURING CUTS - Pork Loin Butchery
SUBPRIMAL & CURING CUTS - Pork Shoulder Butchery
SUBPRIMAL & CURING CUTS - Pork Ham Butchery
Hog Butchery Review & Bonus Recipe
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