How to professionally debone a pig’s head - Pig Butchery

Hello fellow Urbanites! One of the founding principles of The Urban Butchery Channel, is to utilise as much of an animal as we possibly can. If you enjoy meat in your diet, it is very important to understand the reality of what you are consuming. Some of you may find this video a little bold. But, one of the best things we can do as meat lovers is to follow a nose to tail approach in all our butchery. We want to really celebrate this animal and treat it with respect. We do this by using as much of the meat as we can, ensuring as little as possible goes to waste. There is a lot of good quality meat on a Pig’s head. Pig cheek bacon, sausage meat, bath chaps, pork scratchings and brawn are just a few of the fantastic uses for this versatile cut. Pig brains are even spread over Bruschetta in Italy, and considered a real culinary delight. Therefore we are doing a disservice not only to the pig but to ourselves if we forgo this wonderful meat. Follow along with Franco as h