Four men and a pig: a lesson in Italian butchery

In the first part of our Italian pig butchery masterclass Tim Hayward, Bruno Zoccola and family break down the beast from snout to trotter. This film contains scenes of a graphic nature

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News & Politics

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• Italian (recipes)
• Italy (Travel)

[drbayoms]

@0:59, Bruno looks scary.

[squirtad]

4 men and 2 halves of a pig :-)

[MrPorkmann]

Nice long rounded end heh heh

[Orion6699]

Great having vids like this showing how animals are processed - without being in some factory.

[qpae123]

Man seeing this video , I remember how beatifull Italy use to be.

[artistsandbox]

do you have the video of them curing the meat? Thanks

[barstoolguru]

wow , great job. these are things that used to be handed down from father to son. what a lost art of how to get the most out of the whole pig



[LackoJam]

woke up at 11:30.. don't remember putting this video on but the last of it looked pretty fucked up

[knottytrevor]

@mattybock

yes. it's very tender because it as a muscle gets little play, but its far away from bones, fat and connective tissue which equals flavor. Same as on a cow. Tender, but tasteless.

[mattybock]

the tenderloin is tastless and dry?!