How to professionally debone a pig's head - Pig Butchery

Hello fellow Urbanites!

One of the founding principles of The Urban Butchery Channel, is to utilise as much of an animal as we possibly can.

If you enjoy meat in your diet, it is very important to understand the reality of what you are consuming. Some of you may find this video a little bold. But, one of the best things we can do as meat lovers is to follow a nose to tail approach in all our butchery.

We want to really celebrate this animal and treat it with respect. We do this by using as much of the meat as we can, ensuring as little as possible goes to waste.

There is a lot of good quality meat on a Pig's head. Pig cheek bacon, sausage meat, bath chaps, pork scratchings and brawn are just a few of the fantastic uses for this versatile cut. Pig brains are even spread over Bruschetta in Italy, and considered a real culinary delight. Therefore we are doing a disservice not only to the pig but to ourselves if we forgo this wonderful meat.

Follow along with Franco as he demonstrates how to professionally butcher a Pig's head. Listen out for handy tips and a few stories from the trade.

Happy Butchering

Which knife to use?

[DRIANEREYDARNAYLA-lh]

i click on this because the pig is smiling.

[twoodward]

I was a butcher for forty years, 20 of which I trained young lads coming into the trade & I loved every minuet of it. However I could have done with you by my side. Well done & very informative.

[ianhoward]

I asked my local butcher if he had a pig's head, he said " no, I always look like this" 🤣🤣

[ronn]

I like your point about respecting the animal by utilizing all of the meat

[adsal]

This is without a doubt the best boning demonstration I’ve seen. You’re a great butcher and an excellent teacher. I’ve just picked up a fine pigs head from my Butcher Steve and I’m going to give this a go. Cheers for your great video

[Elbereth]

I just slaughtered my first pig, and we saved the head to do ourselves when we sent the carcass for processing. Watched a handful of videos with terrible camera angles where people seemed more interested in getting it done fast than they were in teaching how to do it. Thank you for the work you put into not only the production of this video, but also slowing your actions down and explaining them. Our jowls are roasting in the oven as I make this comment, and it's thanks to you!

[stephenrobinson]

Excellent! It is so refreshing to see some true tradesmanship still exists.
After more than 40 years in the trade, thousands of pigs heads and bodies of lamb, beef, pork, veal, poultry, ham, bacon, smallgoods, the ownership of my own butcher shop, training of several apprentices and a Master Butchers Certificate in my kit, I now, sadly, work for supermarket.
The so called butchers that I now work with are just supermarket meat slicers and sausage makers with no right to call themselves tradesmen.
I thank you for showing me that the art is not lost.

[nuriben]

Surgeon in training here. Been practicing craniotomies in dissection lab on pigs heads ... thanks to your video can take my work home and not let it go to waste mate 😂

[jasonwilson-nwpe]

Known in the butchery trade as the hardest thing to bone. Worked for a time at newbold making hams pork pies etc boned thousands of heads in my time. Went on to work at Dewhursts in sunderland for 15 years before leaving the trade.still keep my hand in butchering for my shooting friends.. great channel.👌🏻

[Francoesque]

Franco, just wanted to say that this video has been my keystone for 5 years of butchering pigs heads, giving me amazing meat, leading to me making my own guanciale, learning how to make my own sausages. This the best foundational butchery video on YouTube as lots of the knife skills here apply so well to other meats. Thank you!!

[SCP-upot]

I dont know why this is in my recommended, but I'm glad it was. That was smooth af

[lorainehenderson]

Really enjoyed watching a proper craftsman at work.

[TheWhitetailrancher]

EXCELLENT video! I raise, butcher and process all of my own meat and meat products myself. I will be doing this exact thing from now on, I just cant bare wasting any part of an animal. especially when I am in control of everything from farrowing to the sausage making process. I have an awful ot invested in every animal i raise! THANK YOU so very much for this video!

[bestofluckusa]

This pig is a great sport as once its teeth are revealed, it's putting on a brave smile. Fantastic butchery and a great, patient-sounding teacher.

[karabothabane]

I just finished my first pig head 15min ago, this was very informative and insightful. Thank you 🙏🏾

[plainolamerican]

When I saw those cheeks I said to myself "bacon" two seconds before you did lol. Home butchering in U.S. since about 1980. Smoked Jowls is what we called them. Thanks for keeping your art alive !

[keithdanvers-colquhoun]

You must be a master butcher, and your demonstration has been most educational, not to mention fascinating. I was completely absorbed by your teaching skills, thank you. I am so overwhelmed by this video.👍👍🍷🍷🍻🍻

[Richard-ypdd]

I like how much respect you have shown the pig by using all of its meat, I have to be honest, I’m 22, and have never killed an animal to eat it, I think it’s too late, I’d probably just throw up, lol! But I have lots of respect for butchers and their professionalism.. 🤗👍🏻

[earlhaywood]

Beautiful, just, beautiful, your butchering is indeed a work of ART.

[miltonromero]

Hello, I am watching from Ecuador, pigs head are easy to get, I will go and get one, I have never done it nor I have a butchers knife, but I will do my best with what I have. Thank you for the video, excellent!!!