Pig tomorrow

Food — By Crust on November 26, 2008

This is a video of my Chef butchering the pig. But now I do it. I make the sausage and the bacon and the sauce, just one small part of the meat station. In the kitchen he talks mostly in french to the other french cooks.

The pig arrives tomorrow. He comes every two weeks. I’m going to have to work fast because it usually comes late on wednesday, during service so I only really have thursday to do it. But I’m not leaving the pig’s side until he is totally cooked.


  1. Tamara says:

    I guess the reason why I pay restaurants the big bucks is so that I don’t have to saw off my own pig head…

  2. crust says:

    I don’t use the saw except to cut off the trotters. The rest I use the weight of the body to crack the bones apart at the joints. I love the satisfying crack.

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