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Video Tutorials |
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Here’s our guide to taking a whole wild boar and processing it into a wide range of cuts from shoulder roasts to porterhouse chops. Simply click on the menu options below for more information and a video demonstrating the technique. | ||
Forequarters |
Saddle |
Hindquarters |
Separating ![]() |
– – – – – – – – | Separating ![]() |
Splitting Forequarters ![]() |
Splitting Saddle ![]() |
Splitting Hindquarters ![]() |
Cutting Short Ribs ![]() |
Separating Belly & Loin ![]() |
Deboning Ham & Cutting Hindshank ![]() |
Cutting Foreshanks ![]() |
Cutting Porterhouse Chops ![]() |
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Deboning Shoulder ![]() |
Cutting St. Louis Spare Ribs ![]() |
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Trussing Shoulder Roast ![]() |
Cleaning the Rack ![]() |
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Cutting Coppa & Stew Meat ![]() |
Frenching the Rack ![]() |
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Cutting Rib Chops ![]() |
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Deboning the Saddle ![]() |
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