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Francois Vecchio (Leg section)

Francois Vecchio (Leg section). Breaking Down a Whole Pig the Salumiere Way Leg. The traditional way to break down a whole pig in order to optimize the yield of premium cuts for curing salami and sausages.

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Francois Vecchio (Leg section)

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  1. Francois Vecchio(Leg section)

  2. Breaking Down a Whole Pig the Salumiere WayLeg The traditional way to break down a whole pig in order to optimize the yield of premium cuts for curing salami and sausages. During the first week of November 2011, in Palmer, AK at Nate Burris Mat Valley Meats, with Mark Sullivan, Brent Johnson from San Francisco and Mike Phillips from Minneapolis we prepared meats to be ready for a seminar that will bring together 8 chefs to learn the Art of the Salumiere. We had the help of Elizabeth Pepin Silva photographing, we illustrated, step by step the process of breaking, boning and trimming the meats This section Leg / To cut and trim

  3. Leg Section Removing the muscle inside the pelvis Long Ham ( no cuts to the knuckle ) Severing the Hip Joint Oyster Steak

  4. Removing the Sacrum Lifting the sacrum Scoring the hip bone Femur / Hip articulations

  5. Lifting the pelvis from the tip Precise excision of the tip of the bone to avoid the cut underlining the muscle Lifting and releasing from the underside No slashes or deep cuts

  6. Opening the skin. Uncovering the inside and knie. Finding the seam between inside the knuckle. Finding the seam between inside the knuckle.

  7. Knuckle exposed, leads to the femur, femoral artery, and vein appear. Cutting behind the femur to release the inside. Finding the seam of the inner shank. Inner shank exposed.

  8. The inside can be lifted. Inside separates from the inside of the round. Cleaning the inside. Inside top.

  9. Shank / Inner shank. Cleaned inside. Remove the shank. Knee.

  10. Femur head and sinew attachment of the inner shank. Inner shank detached from the femur without cutting into the surface and interior sinews. Pealing the periosteal on the knuckle. Freeing the knuckle bone.

  11. No slashing around the surrounding meat. Tight cutting of the hook of the femur. Clean bone, outer shank and knuckle still bound by the perioste. The ham stays together knuckle attached to the inner shank by the perioste.

  12. Small and clean hole of the femur joint. Inner Shank dressing. Cut out the fat pocket between inner shank and eye of the round. Trim a margin of skin around the back of the ham.

  13. Dressing. Leave the knuckle bone in place, cut strait to the achilles tendon. Cut at the tip of the sirloin. Ham trimmed for Speck or Jambon Royal.

  14. Critical spots, hip and bone seat. Compact shape held by bone membrane. Speck trim, (Femur membrane still connects to inner shank and knuckle, hip tip, heel and knuckle bone in place.) Achille’s tendon for hanging.

  15. Knuckle Speck or Jambon Royal skin side. Inside 90% shank meat.

  16. Ham Fat. 50/50 from ham.

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