Using a whole local hog, Chef Peter Ford instructs you
in the craft of nose-to-tail butchery. Within this hands
on instructional program, Peter demonstrates the
process of slaughtering, skinning, eviscerating,
preparing and butchering your hog for consumption.
You will learn how to break down the hog into a wide
variety of fresh meat cuts and prepare for bacon,
sausages, leg ham, roasts, terrines, prosciutto and
pancetta. Peter adds value to the butchering process
by sharing with you his culinary skills. By participating
in the butchering process you will be rewarded with
fresh meat that you will value highly.
With an infectious enthusiasm and passion for the
sustainable use of food , The Whole Hog with Peter
Ford is a must for all amateur butchers including
farmers, hunters or those with a passion for food.
Duration 82 minutes