Serial344
01-03-2008, 09:30 AM
Here we go, as requested....
Guys, please, forgive my english, I'll do my best to explain..
This is my butcher...his name is Vincenzo Ciervo and definitely he's an Iron Master.
This is the procedure step by step...
Let's start with a small pig, about 20 pounds..
http://www.bbq4all.it/recipes/Porchetta/Preparazione/PorchettaP1.jpg
Open and remove all the internal organs...After carve the ribs close to the bones, one by one....
http://www.bbq4all.it/recipes/Porchetta/Preparazione/PorchettaP2.jpg
When done, pull up the ribs in order to separate from the meat..
http://www.bbq4all.it/recipes/Porchetta/Preparazione/PorchettaP3.jpg
This is how it should look like....
http://www.bbq4all.it/recipes/Porchetta/Preparazione/PorchettaP4.jpg
http://www.bbq4all.it/recipes/Porchetta/Preparazione/PorchettaP5.jpg
One by one, cut the ribs from the backbone....
http://www.bbq4all.it/recipes/Porchetta/Preparazione/PorchettaP6.jpg
http://www.bbq4all.it/recipes/Porchetta/Preparazione/PorchettaP7.jpg
...obviously both sides..
http://www.bbq4all.it/recipes/Porchetta/Preparazione/PorchettaP8.jpg
Carve the meat under the backbone and pay attention to NOT make holes in the skin....
Start opening legs from the internal side, in the middle and first cut the bones trough the joint and later carve under the meat and remove them...
Long bones first...
http://www.bbq4all.it/recipes/Porchetta/Preparazione/PorchettaP9.jpg
...and flat bones (pelvic area) later.
http://www.bbq4all.it/recipes/Porchetta/Preparazione/PorchettaP10.jpg
http://www.bbq4all.it/recipes/Porchetta/Preparazione/PorchettaP11.jpg
Continue for each leg...
http://www.bbq4all.it/recipes/Porchetta/Preparazione/PorchettaP12.jpg
http://www.bbq4all.it/recipes/Porchetta/Preparazione/PorchettaP13.jpg
http://www.bbq4all.it/recipes/Porchetta/Preparazione/PorchettaP14.jpg
http://www.bbq4all.it/recipes/Porchetta/Preparazione/PorchettaP15.jpg
http://www.bbq4all.it/recipes/Porchetta/Preparazione/PorchettaP16.jpg
http://www.bbq4all.it/recipes/Porchetta/Preparazione/PorchettaP17.jpg
Cut the backbone close to the neck...
http://www.bbq4all.it/recipes/Porchetta/Preparazione/PorchettaP18.jpg
http://www.bbq4all.it/recipes/Porchetta/Preparazione/PorchettaP19.jpg
And remove it....
http://www.bbq4all.it/recipes/Porchetta/Preparazione/PorchettaP22.jpg
http://www.bbq4all.it/recipes/Porchetta/Preparazione/PorchettaP25.jpg
Your boneless pig is ready to fight...
I hope it will be useful...
Ciao
Guys, please, forgive my english, I'll do my best to explain..
This is my butcher...his name is Vincenzo Ciervo and definitely he's an Iron Master.
This is the procedure step by step...
Let's start with a small pig, about 20 pounds..
http://www.bbq4all.it/recipes/Porchetta/Preparazione/PorchettaP1.jpg
Open and remove all the internal organs...After carve the ribs close to the bones, one by one....
http://www.bbq4all.it/recipes/Porchetta/Preparazione/PorchettaP2.jpg
When done, pull up the ribs in order to separate from the meat..
http://www.bbq4all.it/recipes/Porchetta/Preparazione/PorchettaP3.jpg
This is how it should look like....
http://www.bbq4all.it/recipes/Porchetta/Preparazione/PorchettaP4.jpg
http://www.bbq4all.it/recipes/Porchetta/Preparazione/PorchettaP5.jpg
One by one, cut the ribs from the backbone....
http://www.bbq4all.it/recipes/Porchetta/Preparazione/PorchettaP6.jpg
http://www.bbq4all.it/recipes/Porchetta/Preparazione/PorchettaP7.jpg
...obviously both sides..
http://www.bbq4all.it/recipes/Porchetta/Preparazione/PorchettaP8.jpg
Carve the meat under the backbone and pay attention to NOT make holes in the skin....
Start opening legs from the internal side, in the middle and first cut the bones trough the joint and later carve under the meat and remove them...
Long bones first...
http://www.bbq4all.it/recipes/Porchetta/Preparazione/PorchettaP9.jpg
...and flat bones (pelvic area) later.
http://www.bbq4all.it/recipes/Porchetta/Preparazione/PorchettaP10.jpg
http://www.bbq4all.it/recipes/Porchetta/Preparazione/PorchettaP11.jpg
Continue for each leg...
http://www.bbq4all.it/recipes/Porchetta/Preparazione/PorchettaP12.jpg
http://www.bbq4all.it/recipes/Porchetta/Preparazione/PorchettaP13.jpg
http://www.bbq4all.it/recipes/Porchetta/Preparazione/PorchettaP14.jpg
http://www.bbq4all.it/recipes/Porchetta/Preparazione/PorchettaP15.jpg
http://www.bbq4all.it/recipes/Porchetta/Preparazione/PorchettaP16.jpg
http://www.bbq4all.it/recipes/Porchetta/Preparazione/PorchettaP17.jpg
Cut the backbone close to the neck...
http://www.bbq4all.it/recipes/Porchetta/Preparazione/PorchettaP18.jpg
http://www.bbq4all.it/recipes/Porchetta/Preparazione/PorchettaP19.jpg
And remove it....
http://www.bbq4all.it/recipes/Porchetta/Preparazione/PorchettaP22.jpg
http://www.bbq4all.it/recipes/Porchetta/Preparazione/PorchettaP25.jpg
Your boneless pig is ready to fight...
I hope it will be useful...
Ciao