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Francois Vecchio Shoulder Section

Francois Vecchio Shoulder Section. Bone in, 4 rib shoulder, spareribs removed . Shoulder bone in, 4 ribs, spare ribs removed, with jowl. Boning the neck. Boning the neck. Cutting the C oppa . Removing the neck bone. Exposing the blade bone. Coppa, following the seem to the butt fat.

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Francois Vecchio Shoulder Section

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  1. Francois VecchioShoulder Section

  2. Bone in, 4 rib shoulder, spareribs removed. Shoulder bone in, 4 ribs, spare ribs removed, with jowl. Boning the neck Boning the neck.

  3. Cutting the Coppa. Removing the neck bone. Exposing the blade bone.

  4. Coppa, following the seem to the butt fat. Coppa, following the seem to the butt fat Removing the “nerve” from the Coppa. Cutting off soft fat on the inside of the Coppa.

  5. Whole Shoulder. Belly section shows “flaps” to be lifted and trimmed for Pork I. Trimmed thinner edge of Coppa.

  6. Pealing and removing the membranesand soft fat exposed to the muscles. Beginning at the jowl, lifting and trimming the individual muscles. Denuded flap. Lifting the thin muscle alongside the shoulder.

  7. Lifted flap. Skin opening Removing the blade membrane from the upper muscle. Cleaned top muscle

  8. Exposing the median sinew. Cushion exposed. Disjointing. Inner sinew of the inner blade

  9. Cut for Guanciale. Cutting out slavery glands from the jowl. Lifting the top muscle. Cutting the Hock at the elbow.

  10. Pulling the sinew to cut it. Hock with elbow bone and sinew attached. Hock with elbow bone and sinew attached Center blade sinew.

  11. Cushion upper sinew. Pealing the sinew. Clearing the tip of the elbow. Reaching for the cushion mid sinew.

  12. Removing the desinewed meat from the fat Jowl. Cleaned meat. Cleaned Jowl attached to shoulder ( Butt fat ). Guanciale skin.

  13. 50 /50 Trim. Guanciale cleaned of the glands. Pork desinewed 95% ( Pork I). Pork with sinew with 85% ( Pork II ).

  14. Shank / Butt fat. 15/85% butt fat. Premium Salami Skins of Chicharones. Butt fat.

  15. De-sinewed cushion All 95% front.

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