In part 3, Meredith Leigh, author of the “Ethical Meat Handbook” and “Pure Charcuterie,” will share her butchering and charcuterie expertise in the kitchen. She describes how to separate the parts of a pig, deboning and achieving the finished result you are seeking. She will clarify what tools are best for different parts of the butchering process and how to make a ‘pig plan’ depending on what cuts you desire. Learn how all the parts of a pig may be fully utilized. Meredith will also point out safety tips and her own expert curing knowledge.
VIDEO: The Incredible Edible Pig Part 3
In part 3, Meredith Leigh, author of the “Ethical Meat Handbook” and “Pure Charcuterie,” will share her butchering and charcuterie expertise in the kitchen. She describes how to separate the parts of a pig, deboning and achieving the finished result you are seeking. She will clarify what tools are best for different parts of the butchering process and how to make a ‘pig plan’ depending on what cuts you desire. Learn how all the parts of a pig may be fully utilized. Meredith will also point out safety tips and her own expert curing knowledge.
Meredith knows her stuff. I plan to read the two books above. I just finished Jane Grigson's 1967 Charcuterie book.
So refreshing to watch/listen to someone who really knows their trade. Like REALLY KNOWS. Who/where did you train? Thanks.