Pro Butcher Preps A Hog Leg For Prosciutto || Glen & Friends Cooking

Pro Butcher Preps A Hog Leg For Prosciutto || Glen & Friends Cooking


welcome friends welcome back to the
kitchen I’m joined again by Jamie who is a butcher author educator and he’s been
helping me break down a pig today we’ve got the hind leg and we’re not going to
do too much to it because I’m gonna try to turn this into prosciutto which I
understand is a lot easier than I think it is yeah I think that people were
thinking I know I’ve been overthinking it so we’re gonna give it a try okay
so what do we need to do to prep this in order to make a prosciutto two things
okay okay so if the hog comes in with a tail which we have remnants of one here
okay that should be removed okay okay and then we’ve got our H bone which is
the bone that we use is our marker when we separated it from the one in the
belly okay okay so honestly these two things so if you’ve never done this
before the cuts can seem a little bit tricky but the tail there’s not much to
it you just really need to kind of round it out like so okay okay so that’s what
was left of the tail but I just wanted to make sure that was gone excellent
okay the next one is the H bone so there’s a bit of a piece of meat on top
of it here so I’d like to take that off it just kind of cradled in there I’ll
remove that a little oyster a little oyster that is that would if we were
talking about beef that would be the oyster steak or the spiders sake oh I
just made that up happy happy accident okay so then we’ve
got our H bone here and I’ll just demonstrate how to take that out because
again if you’ve never done it before it can be a little bit tricky it’s a bit of
an odd shape to it so it cradles right on top of the head of the femur bone
okay okay so there’s a tendon that attacks
attaches the tooth so we cut that tendon away that’s just gonna allow us to get
under that bone I didn’t cut around it so what I’m really trying to be
conscious of what I’m doing this because knowing that you want to make this into
prosciutto I want to make as little cuts as possible as few cuts as possible
because every time you make a cut that’s something that salt needs to find its
way into press the salty and if they’re okay yeah so I mean there may be a
little bit in here that we’ll have to kind of concentrate on but for the most
part did a good job of pulling out a clean bone now we just have to focus on
getting the salt into all of the exposed and all of the skin is well too because
we can’t just cure a portion of it and leave the rest because the rest of it
would be subject to rancidity so we don’t want that and we’re gonna we’re
gonna leave the foot or on mm-hmm the Trotter on so that we’ve got
somewhere to that’s right that’s the achilles tendon and that will support
the weight and that allows it to hang so hang like this will look a little bit
more familiar to anybody who’s been to Spain where they are curing the hams and
the bars and restaurants because they do leave the Trotter on and the other
telltale thing is that we have exposed that femur bone so that’s another kind
of like recognizable feature to prosciutto as well too so well thank you
very much I’m going to go out and get some salt reset the kitchen and start on
the next step of making this thank you very much thanks for having me thank you you

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