If you're lucky enough as a restaurant to get a whole hog, you're well on your way to creating an entire array of charcuterie, from terrines to rilletes, from coppa to soppressata -- and that's after using most of the other meat for chops or tenderloin.
But it requires a certain amount of skill to break down an entire hog, especially the 315-pound beast that Chef Chris Shepherd at Catalan received from Atkinson's Farm yesterday. Not many chefs in Houston know how to butcher an entire pig from start to finish, but don't despair: Shepherd plans on teaching classes soon, for kitchen pros and amateurs alike.
In this week's feature, "Designer Meats," we discuss how Shepherd routinely breaks down whole hogs to create his restaurant's cured meats and sausages. For those not faint of heart, you can watch the entire process for yourselves below.
If you enjoyed the video and want to check out more pictures from the butchering process, visit our slideshow.
Keep the Houston Press Free... Since we started the Houston Press, it has been defined as the free, independent voice of Houston, and we would like to keep it that way. Offering our readers free access to incisive coverage of local news, food and culture. Producing stories on everything from political scandals to the hottest new bands, with gutsy reporting, stylish writing, and staffers who've won everything from the Society of Professional Journalists' Sigma Delta Chi feature-writing award to the Casey Medal for Meritorious Journalism. But with local journalism's existence under siege and advertising revenue setbacks having a larger impact, it is important now more than ever for us to rally support behind funding our local journalism. You can help by participating in our "I Support" membership program, allowing us to keep covering Houston with no paywalls.