“Snout to Tail” Whole Pig Butchery
Pork, various cuts and many ways to prepare them. From the hand of master butcher Brent Young, this is a course that specializes in select cuts and artisan techniques without neglecting the sustainable perspective.
Maestro carnicero de animales enteros
Course Content
Course Content
2 - An Introduction to Butchery
3 - All About the Pigs
4 - Pork Chops & Tenderloin: How to grill them quickly
5 - Braised Cuts: Pork Hock Ragu with Tagliatelle
6 - Sausage: Fennel & Garlic Sausage & White Beans
7 - Bacon: Smoked Pork Belly
Free
8 - American Ham: Brined & Slow Cooked
9 - Head Cheese
10 - Country Pate
Before you go
Course Recipes
About this Course
Use every part of the pig and work with local producers, a journey between traditional technique and sustainability
“Good cooking should be fun.” For Brent Young, cooking is an experience and this course is a complete experience. From the acquisition of the meat, the cutting technique, to the preparation and enjoyment.
The plan, step by step, will guide you how to process each part of the pig. Some things are better directly to the coal, and other things that need to be cured or brined.
Upon completion of this course, you will be able to:
– Follow the master butchery techniques step by step in order to get the most out of the whole animal.
– Apply various cooking techniques using different types of meat cuts.
– Enjoy the process and understand the importance of sustainable consumption.
What's included?
- 1h 58 min of HD video
- 7 recipes
- 35 lessons
- Recipe book
- 9 Quizzes
- Certificate
- Español, English
- English, Español, Italiano, Français, Deutsch, Português
Meet your Instructor
Whole Animal Master Butcher
Brent Young rescues the traditional ways of preparing meat and encourages responsible consumers within our own community.
From the most basic practical theory about professional tools, pork varieties, and types of cut, to the best optimal preparation techniques for each cut.
What you'll learn
You will learn about the professional tools of a butcher and how to use them correctly depending on the type of pork, the type of cut, and the culinary purpose of each piece of meat. Likewise, you will also find at your disposal a detailed explanation of the process of making sausages, smoked pork, grilled pork, healing techniques, roasted ham, pork cheese, and many other techniques so that you can get the most out of the whole animal.
Who is it for?
To all those cooking lovers of the world of meat who are interested in delving into pork butchery techniques.
What you’ll need
- Boning knife
- Large scimitar
- Bonesaw
- Brine Injector
- Meat grinder
- Deli slicer
- Sausage stuffer / hopper
*Equipment recommended for some recipes (though not essential for the course)
What our students say
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Earn your Certificate
Download your Recipe Book
Frequently Asked Questions
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Ratings and Reviews
4.5
Avg. Rating
424 Ratings
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Marco Mammoli
It is fundamental to know how the pork should be cut
I liked very much the explanation on how to cut correctly the pork and the timing for cooking smooth meat. On the other hand, I did not like the recepies, semplicistic and based on assumptions I cannot concur with. The evaluation is an averege between 5 stars for the butchery part nd the cuisine part.
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whole butchary
It was a great course. Teacher explain properly. Thank you.