Have you ever wondered where certain cuts of pork come from? In these highly detailed videos from The National Pork Board, Chef Stephen Gerike walks you through the step-by-step butchering process of a hog. Part 1 addresses those cuts sold domestically while Part 2 shows you the differences in how the meat is prepared for export. Warning: not for the squeamish, but definitely informative!
To take your pork-based learning experiences offline, don’t miss
Kevin Williamson‘s demo — ¿Pork Qué? — on Saturday, April 27!