Tuesday, March 3, 2009

Austrian Seam Butchery - Part III

Christoph Wiesner, President of the Austrian Mangalitsa Breeders' Association, shows Americans how he processes legs. The previous parts are Part I (shoulder) and Part II (loin and belly).

Seam butchery is a lot more common in Continental Europe than America, but Christoph is particularly good at getting all the meat off the bone.

No comments: