Monthly Archives: October 2008

Butchering Half A Pig 101

Posted on October 24, 2008 by Ryan Farr

  Here is a quick overview of how I like to butcher a pig.  Later I will go threw a more detailed step by step demo and finishing cuts for portions. Bookmark on Delicious Digg this post Recommend on Facebook … Continue reading →

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Be there or be square!

Posted on October 22, 2008 by Ryan Farr

Amuse Cochon Napa                       “Five Chefs, Five Pigs, Five Winemakers” November 2nd, 2008 WHAT: A group of top Bay Area chefs will each prepare a heritage breed hog from head to toe for this competition. Guests and professional judges will … Continue reading →

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Suckling Pig Porchetta

Posted on October 11, 2008 by Ryan Farr

  Here is a method of making your own Suckling Pig Porchetta.  Its real important you get the skin real crunchy!  I chose to deep fry these guys, you can also roast them in a hot oven.    Bookmark on … Continue reading →

Posted in Butchery, Charcuterie, Technique | Tagged , , , , , , , | 2 Comments

Start with the primal cuts

Posted on October 9, 2008 by Ryan Farr

Here is beautiful pig we bought from Four Story Hills, they raise a supior product and care deeply for there animals.  While butchering the whole animal it is easiest to break everything into primals first and then when needed a more refined … Continue reading →

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Yummmm!

Posted on October 9, 2008 by Ryan Farr

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