The Whole Hog with Peter Ford


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Nose-to-tail butchery
Using a whole local hog, Chef Peter Ford instructs you in the craft of nose-to-tail butchery. Within this hands on instructional program, Peter demonstrates the process of slaughtering, skinning, eviscerating, preparing and butchering your hog for consumption. You will learn how to break down the hog into a wide variety of fresh meat cuts and prepare for bacon, sausages, leg ham, roasts, terrines, prosciutto and pancetta.
With an infectious enthusiasm and passion for the sustainable use of food, The Whole Hog with Peter Ford is a must for all amateur butchers including farmers, hunters or those with a passion for food.
(82 minutes running time, Australia)