Breaking and trimming the whole pig

November 30 2012

Step by step illustration of how to break, bone and trim a whole Pork.

Pictures by Liz Pepin Silva, Ojai, CA of the seminar in Palmer, February 2012

These pictures were meant to be part of my book, but turned out to be to voluminous. Instead the book will be published and sold together with a 1 H 1/2 Video, from the April 2012 seminar, filmed by Liz Pepin Silva and edited by Kirk Goldberg, showing in full details How the work is done.


5 a: Breaking Down a Whole Pig the Salumiere Way Pork Break

5 c: Breaking Down a Whole Pig the Salumiere Way Middle Section bkgd

5 d: Breaking Down a Whole Pig the Salumiere Way Shoulder Section bkgd

5 b: Breaking Down a Whole Pig the Salumiere Way Leg Section



Nov 21 2012

Martha’s Vineyard was for a week the site of a workshop, involving a dozen of local farmers, caterers, chefs and  two chefs from NY.

Four pigs raised by Jan Buhrman of KitchenPorch were butchered in the field.

USDA slaughtered pigs from Rhode Island (not as well worked as the island ones) yielded a fantastic six courses dinner at the famous Harbor View hotel in Edgartown on Saturday, attended by a hundred of guests, mostly from the Island.

It wa amazing to share the enthusisam of the Islander to work on reviving the processing  and enjoying the consumption of their home products


2 thoughts on “Breaking and trimming the whole pig

  1. After watching Francois’ video, I went back to the step by step slide decks on his website. I’m attending the April workshop in Palmer. Wow, this is going to be a wonderful learning experience for me and to pass on through the El Dorado Meat Collective whole animal butchery classes. The day I stop learning, my heart has stopped….

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