Bruce Levenstein:
Half a Hog
Bruce Levenstein:
Rear portion of the hog
Bruce Levenstein:
Leaf fat
Bruce Levenstein:
Hog foreshank
Bruce Levenstein:
Half hog, another view
Bruce Levenstein:
Fat and meat
Bruce Levenstein:
Locating the tenderloin
Bruce Levenstein:
Removing the tenderloin, pt. 1
Bruce Levenstein:
Removing the tenderloin, pt 2
Bruce Levenstein:
Dicing fat
Bruce Levenstein:
Hacksaw!
Bruce Levenstein:
Well-marbled pork
Bruce Levenstein:
Kidney
Bruce Levenstein:
Separating the shoulder roast.
Bruce Levenstein:
Hog cross-section
Bruce Levenstein:
Separating the ribs from the belly
Bruce Levenstein:
Pork belly
Bruce Levenstein:
Pig parts
Bruce Levenstein:
Pork belly scored, seasoned, and prepped for braising
Bruce Levenstein:
Wrapping the shoulder roast
Bruce Levenstein:
Separating ribs and spine from the loin
Bruce Levenstein:
Pork loin
Bruce Levenstein:
Cleaning meat from the bones
Bruce Levenstein:
Pork stock in progress
Bruce Levenstein:
Pig's head
Bruce Levenstein:
Pork liver
Bruce Levenstein:
Meat and fat for sausage
Bruce Levenstein:
Pork, chicken, and spices for boudin blanc.
Bruce Levenstein:
Grinding the fat for lard
Bruce Levenstein:
Sausage grinding
