How to cut a pig carcass in the home. Master class from the butcher - cutting of pork.
• Как разделать свиную т...
2:29 butchering pigs
16:42 Further cutting
After the preparation you need to take care of the least important problem - how to butcher a pig carcass. Generally, quite a few are present at butchering, and even better participation, then to cope with this task.
In different countries, their customs butchering, butcher and each style.
For example in France, Denmark and Norway pork carcass is divided into 5 parts:
1 - jambon - rear hams;
2 - samorre - sacrum;
3 - filet - waist and back;
4 - echiriee - the beginning of the neck and back;
5 - poitrine - the front part of the breastbone, part of the abdominal muscles, ribs.
Americans in the United States cut up the carcass of a standard severing it along into 2 parts, and then each side is cut by another 6 parts:
1 - Shoulder - blade;
2 - back and loin - back and loin;
3 - ham - ham;
4 - belly - side;
5 - picnis shoulder - front ham;
6 - head - head.
In England, almost always pork carcass razrubyvayut 4 major parts:
- Ham (back);
- The middle part (back and ribs);
- The front part (sternum and shoulder);
- Head.
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