Uploads from Nigel Lewis

Currently Playing: How a Master Butcher Bones & Rolls a Whole Pig

Watch a master butcher break down an entire side of pork from scratch - boning, scoring, and rolling every primal cut with precision and decades of expertise. Starting with a whole pig fresh from the fridge, we split the carcass and work through every section methodically: leg, shank, hawk, rump (chump end), porchetta (belly & loin), best end, neck end (shoulder), belly, and hand of pork - each one expertly tunnel-boned, scored for perfect crackling, and tied into a beautiful rolled joint ready for the oven. Along the way you'll pick up essential butchery skills and pro tips: ✅ How to split a whole pig and break it into primal cuts ✅ The tunnel-boning technique (and why it's better than cutting through) ✅ How to score rind for perfect crackling without cutting into the meat ✅ The butcher's knot for tight, even rolling ✅ Which cuts suit slow cooking vs. quick roasting - and exact times & temps for each ✅ How to use every bone for stock and pork gravy ✅ What to do with the fillet, sweetbreads, flare fat, and trotters 🐷 Cuts covered in this video: Leg of Pork · Shank · Hawk · Trotter · Rump/Chump End · Porchetta (Belly + Loin + Fillet) · Best End/Loin · Baby Back Ribs · Neck End/Shoulder · Belly · Hand of Pork 💡 Pro tip from the butcher: Free-range, outdoor-reared pork has drier skin and superior fat marbling - which is exactly why you get that crackling you simply cannot replicate with supermarket pork. 🔪 Want to learn the butcher's knot in slow motion? Check out our Shorts on the channel! 👍 If you found this useful, like, share, and subscribe - it really does make a difference and helps us keep making videos like this. Online Shop 👉 https://lewismeat.com/