Breaking down a whole pig

jcohen1005

Newbie

Original poster

Sep 1, 2013

26

11

Canfield, OH

• Sep 7, 2013

• #1

I wanted to become more familiar with parting out a pig, as we're opening a restaurant near future and BBQ will be front an center.  I approached my local butcher, who was more then happy to order in a small 85 pound pig.  We parted out the primal cuts and just continued to cut away.

Skin is hiding the pork chops on pic below.

It was a great learning experience.  My GF is not happy with the head in the freezer.

Whole Pig.jpg

• jcohen1005
• Sep 7, 2013

Parted out Pig.jpg

• jcohen1005
• Sep 7, 2013

 

jarjarchef

Master of the Pit

OTBS Member

Sep 30, 2010

3,155

117

Central Florida

• Sep 7, 2013

• #2

Good job! Not many people are wanting to get back into the old school of knowing where the cuts come from. i am sad to say I have not kept up on it myself. The more understanding you have of your products from farm to plate, only sets you in a different category.

Good luck on the restaurant. They are a lot of work, but you get so much back it is hard to put into words.

She will get over it when you cook the cheeks for her.....

 

jcohen1005

Newbie

Original poster

Thread starter

Sep 1, 2013

26

11

Canfield, OH

• Sep 7, 2013

• #3

jarjarchef;

I'm a fan of Nose to Tail eating and Farm to Table.  Whether I can make that fly in restaurant is a different story, but it's not going to stop me from trying.

GF tries anything once, so she'll give it a go.

I'll post our menu very near future, will appreciate any and all comments.

Off to Garlic Festival this afternoon in Cleveland, OH.

 

moikel

Master of the Pit

OTBS Member

Jul 26, 2011

3,198

218

Sydney &Greenwell Point Australia

• Sep 7, 2013

• #4

Got pig head coming up in nose to tail ,drop by if you are interested. It will be a practice run for a whole pig Balinese style.

 

daveomak

SMF Hall of Fame Pitmaster

OTBS Member

★ Lifetime Premier ★

Nov 12, 2010

27,123

4,979

Omak,Washington,U.S.A.

• Sep 7, 2013

• #5

jcohen1005 said:

 
jarjarchef;

I'm a fan of Nose to Tail eating and Farm to Table.  Whether I can make that fly in restaurant is a different story, but it's not going to stop me from trying.

GF tries anything once, so she'll give it a go.

I'll post our menu very near future, will appreciate any and all comments.

Off to Garlic Festival this afternoon in Cleveland, OH.

Click to expand...

Jay, morning.... The pig looks great....  love it....   

Hey, I've grown garlic for years.....  Be sure to grab several varieties of hard neck garlic.....   Each has a flavor profile that lends itself to different dishes....    Some is better than others when roasted....  some prefer salsas, pico de gallo, etc....    The stuff is amazing.....

Dave  

 

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