Butchering a whole pork belly weighing 5-6 kg into joints and belly ribs is a task that requires precision and an understanding of the pork anatomy. Here are the steps you can follow:
Rolling pork belly joints is a common practice in commercial butchery, primarily aimed at creating a more uniform, aesthetically pleasing product that cooks evenly. The process involves rolling the meat into a tight cylinder and securing it, typically with butcher's twine. Here’s how you can do it:
Rolling joints is both an art and a science. It not only makes the pork belly easier to handle and cook but also enhances its appearance, making it more appealing.
Remember, the key to successful butchering is patience, precision, and respect for the meat. Each cut should be deliberate and mindful of the anatomy of the pork.
Whole Pork Belly - 5-6kg