Francois Vecchio (Leg section) Breaking Down a Whole Pig the Salumiere Way Leg The traditional way to break down a whole pig in order to optimize the yield of premium cuts for curing salami and sausages. During the first week of November 2011, in Palmer, AK at Nate Burris Mat Valley Meats, with Mark Sullivan, Brent Johnson from San Francisco and Mike Phillips from Minneapolis we prepared meats to be ready for a seminar that will bring together 8 chefs to learn the Art of the Salumiere. We had the help of Elizabeth Pepin Silva photographing, we illustrated, step by step the process of breaking, boning and trimming the meats This section Leg / To cut and trim Leg Section Long Ham ( no cuts to the knuckle ) Oyster Steak Removing the muscle inside the pelvis Severing the Hip Joint Lifting the sacrum Removing the Sacrum Femur / Hip articulations Scoring the hip bone Lifting the pelvis from the tip Lifting and releasing from the underside Precise excision of the tip of the bone to avoid the cut underlining the muscle No slashes or deep cuts Opening the skin. Finding the seam between inside the knuckle. Uncovering the inside and knie. Finding the seam between inside the knuckle. Knuckle exposed, leads to the femur, femoral artery, and vein appear. Finding the seam of the inner shank. Cutting behind the femur to release the inside. Inner shank exposed. The inside can be lifted. Cleaning the inside. Inside separates from the inside of the round. Inside top. Cleaned inside. Shank / Inner shank. Knee. Remove the shank. Femur head and sinew attachment of the inner shank. Inner shank detached from the femur without cutting into the surface and interior sinews. Freeing the knuckle bone. Pealing the periosteal on the knuckle. No slashing around the surrounding meat. Clean bone, outer shank and knuckle still bound by the perioste. Tight cutting of the hook of the femur. The ham stays together knuckle attached to the inner shank by the perioste. Small and clean hole of the femur joint. Cut out the fat pocket between inner shank and eye of the round. Inner Shank dressing. Trim a margin of skin around the back of the ham. Dressing. Cut at the tip of the sirloin. Leave the knuckle bone in place, cut strait to the achilles tendon. Ham trimmed for Speck or Jambon Royal. Compact shape held by bone membrane. Achille’s tendon for hanging. Critical spots, hip and bone seat. Speck trim, (Femur membrane still connects to inner shank and knuckle, hip tip, heel and knuckle bone in place.) Speck or Jambon Royal skin side. Knuckle Inside 90% shank meat. 50/50 from ham. Ham Fat.