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Serious question, saw a butcher in San Antonio using a different method for breaking down a whole hog
I was visiting a small shop in San Antonio last week and watched their head butcher work. He started with the head and worked his way down, instead of splitting the spine first like I was taught. He said it lets him keep more of the belly meat whole for better bacon cuts. I've always split down the middle to get two sides. Has anyone else seen or tried this approach? I'm curious if it really changes the yield.
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jamiesingh14d ago
That yield difference might not be worth the extra work.
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