Pro BUTCHER Cuts Up A PORK Loin | Glen And Friends Cooking

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: https://youtu.be/u1hlaWVzwAo
Part 2: The Head: https://youtu.be/PJqtnfcOBbE
Part 3: The Shoulder: https://youtu.be/dy_6DcmPoUc
Part 4: The Belly: https://youtu.be/agaqhWF7KrY
Part 5: The Loin: https://youtu.be/7Tpxyzm1S5w
Part 6: The Hind Leg: https://youtu.be/_QSjziczYYg
We Make Guanciale: https://youtu.be/v4E_WW1EazI
We Render Lard: https://youtu.be/uwjWZa4nAyw
How To Make Dry Cure Bacon: https://youtu.be/LlvCFEgLZGc
How To Make Pork Stock: https://youtu.be/zmCo1TlxVh8
We Make Prosciutto Crudo: https://youtu.be/x5udiB2e_0s

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