Butchering Primal Cuts For Charcuterie | Mid Section | Gourmet Woodsman

I'm no pro butcher but I get the job done! In this video I seperate the belly from the loin and remove the ribs. I'll use the belly for pancetta and the loin for lonzino. Ribs for the bbq are a bonus.

[@bettyboadwine4890]

Great broth bones !!!

[@gourmetwoodsman]

That video will be coming soon😋

[@williebob100]

Hi Greg thanks for the video, here in Wales there used to be a Abattoir behind where I worked and when they slaughtered Pigs they would hang them in a fridge for about three to five days, this would firm the meat up and is easier when they bone it out and cut up, don’t know if this would help you when next processing your Hogs, thanks again for the great videos you post.

[@renevanpetegem7995]

👌well done, I think 😂😂 no serious, I’ve couldn’t have done it better because I’ve never done it. So for me it’s a great job.

[@gourmetwoodsman]

Thanks!🤙

[@bettyboadwine4890]

You might like the tenderloin jerked. My friend used to grill the tenderloin to medium well after marinating in lots of green onion , some cumin, oil , salt and a pepper ; black or white and one other spice I can't remember.....

[@gourmetwoodsman]

It's not that I don't like the tenderloin, it's just not my favorite cut and I need to make my salami out of something🤙

[@jimbop4499]

Pork! 😋 chops....ribs.....salami....belly....bacon....sausages....
Thank fuck i'm not muslim. They don't know what they're missing!
That looked like a hard work out there! lol
What knife sharpeners do you use? I didn't get on with stones....got a nice small electric one now.

[@gourmetwoodsman]

I've never understood the phrase. "I really butchered that"! Butchering is a skill and a craft. Skilled butchers deserve more respect than they tend to get.
I use a wet stone periodically but I mostly use a worksharp MK2 which I've been pretty happy with.