This detailed guide covers the intricate process of butchering the midsection of a pig, focusing on the importance of precision in separating primal cuts and the use of specific tools like boning knives and saws. It emphasizes the skills needed to handle different parts of the pig for various culinary uses, from creating pork chops to preparing hams, showcasing the blend of art and science in traditional butchery.

In this threepart "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 midsection of the pig.

Series Playlist link:    • How to Butcher a Pig  

This 3 part Food.Farmer.Earth butchering a pig segment also includes:
Part 2Shoulder
   • Mastering the Butchery of a Pig's Sho...  

Part 3Leg
   • Mastering the Craft: Butchering the P...  

Want to make some homemade bacon?
Chef Ben Meyers shows you in How to Make Homemade Cured and Smoked Bacon:
   • From Pork Belly to Gourmet Delight: T...  

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