Pro BUTCHER Cuts Up A PORK Loin

Pro Butcher Cuts Up A Pork Loin. Welcome Friends! Welcome back to the kitchen, today we are breaking down the Loin of the pig. My friend Jamie is here; he is a butcher, educator, author, and he works with Westside beef who has provided us with this hog. Today we are going to Cut Up this whole Pork Loin Primal into the cuts you would see at the supermarket, and a couple that you might not ever see at your butcher shop Jamie's Butchering Book: https://jwaldronbutchers.com/home-butchering-handbook Hog Provided by: https://www.westsidebeef.com/ Part 1: Initial Breakdown of the hog: /watch/oAwzVWalh1ulz Part 2: The Head: /watch/EbBOcfntqJPtO Part 3: The Shoulder: /watch/cUoPmcD6_yd6P Part 4: The Belly: /watch/YrK7FWhqagaq7 Part 5: The Loin: /watch/w5S1mzyxpT7x1 Part 6: The Hind Leg: /watch/gYYzcizjSQ_jz We Make Guanciale: /watch/IzaE1WW_E4v_E We Render Lard: /watch/wyAn4aZWjwuWn How To Make Dry Cure Bacon: /watch/cGZLgEFCvlLCL How To Make Pork Stock: /watch/8hVxlT1oCmzox We Make Prosciutto Crudo: /watch/s0_e2Bidu5xde #LeGourmetTV #GlenAndFriendsCooking #WholeHog

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