A weekly series of wide discovery about our food and sustainable agriculture.
In this 3 part 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 above, Davis shows how to butcher the midsection of the pig. Below, the pig shoulder, and the leg.
Part 2-Shoulder of the Pig
Part 3-Leg of the Pig
Check out the recipes from this series: