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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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