Follow master butcher Franco as he takes you through the step by step process of butchering a whole leg of pork.
A whole pork leg is quite a substantial sized cut, and one that is probably impractical in today’s modern kitchens. So Franco shows you how to reduce this cut into a more manageable joint. As always there is zero waste, all parts of the animal get used, any offcuts go into producing sausage meat, diced pork or a number of other fantastic foods. Just the way it should be!