Tip to Tail Butchering and Using the Whole Hog info:

[big brown horse]

http://blog.iceculinary.com/2010/08/23/tip-to-tail-butchering-and-using-the-whole-hog/

Last Friday, special guest Chef Instructor Seamus Mullen came to ICE to teach a class on butchering and cooking an entire hog. You may have seen him on Iron Chef America or The Next Iron Chef America. This class was a one-of-a-kind opportunity to watch a entire hog be butchered into the different cuts of meats we are familiar with. Not only was it a lesson in how to butcher and use an entire hog, but also in thinking about where our food comes from. For the class, Mullen brought in a pig from EcoFriendly Foods. The 245-pound pig was raised humanely in Virginia, slaughtered on Monday and transported to ICE for the class on Friday.
Mullen deftly butchered the entire hog, from nose to tail, and then cooked as many different parts as possible in the remaining time. Along the way, he gave tips on preparing all the different cuts: making the cheeks into guanciale, turning the belly into pancetta, wrapping the tenderloins in caul fat before sauting and his technique for curing a ham in 10 pounds of hay. His recipe for Best Effins Chops featuring brined chops, herbs, citrus and funky blue cheese was declared to be one the best pork chop recipes the class had ever tasted. Even after chowing down on the chops, tenderloins and ribs, everyone eager helped to grind the massive shoulders and make garlic sausage that was served on toasted baguette with mustard.

The class of 16 couldnt quite finish the whole hog in the four hour class, but dont worry every leftover part of the pig (included the head, tail and ears) was wrapped up and stored at ICE for use in a future class.

Watch this video for a taste of how he butchered an entire hog.

 

[big brown horse]

Crispy pig's ear salad:
http://blogs.creativeloafing.com/da...-pig-ear-salad-recipe-from-chef-derek-barnes/

more info on using the whole hog: http://www.boston.com/lifestyle/foo...efs_are_taking_with_the_whole_pig_these_days/

 

[ohiofarmgirl]

dude. i think that guy is my new hero. seriously.

but you'll notice he didnt have an axe (ha!) or use a saw... so ..ahem.. not very hur-rah with that wimpy cleaver and all. ha!

the best part was either watchin' the folks in the background looking kinda nervous and like they just might hurl... or that he was wearing a meat is murder tshirt.

dont tell TBM.. but i think i love that guy

;-)

and i still aint eatin' the ears. yikes!

ps that pig had been scalded not skinned yet. the "discoloration" on the carcass was not from when they were beating the tar out of it.. it was the coloring of the pig.
pss and i loved that he was up on the table. that was cool.

 

[big brown horse]

OFG!! I didn't notice the meat is murder shirt!!! I had to go back and look.

(If anyone needs to see where to shoot the pig, there it is in plain sight. )

 

[ohiofarmgirl]

thats what i was thinkin too! hey were is Free - she needs to see this

;-)

 

[freemotion]

Just running through while I take a sip of tea, then back outside to finish the before-dark chores!

A quick peek at the links....looks awesome! I'll be sure to watch them after supper! DH is picking up a big pork shoulder. I'm craving pork. Wonder why.

 

[ohiofarmgirl]

wonder why?

cuz the bacon's almost ready baby! ha!

 

[noobiechickenlady]

Tasty tasty murder!

Along the way, he gave tips on preparing all the different cuts: making the cheeks into guanciale, turning the belly into pancetta, wrapping the tenderloins in caul fat before sauting and his technique for curing a ham in 10 pounds of hay. His recipe for Best Effins Chops featuring brined chops, herbs, citrus and funky blue cheese was declared to be one the best pork chop recipes the class had ever tasted.

But but but... where's the technique & recipe???

Hey, OFG, did you go to his site? Soup to Nuts
I won't tell TBM if you don't tell my DH

 

[moolie]

Just saw this thread, this was linked to from another blog I follow.