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How to Break Down a Hog With Revival's Morgan Weber

[Photos: Ellie Sharp]

Hog heaven is more than an expression, it's a way of life for butchers and pork lovers everywhere. From ribs smothered in sweet sauce to pulled-pork sandwiches doused in peppery vinegar to succulent hams, rich pork belly, and melt-in-your-mouth charcuterie pigs provide a true smorgasbord of flavors, textures, and oinky sustenance. If you have ever wanted to connect to your food on a primal level, there are few more authentic means of doing so than breaking down your own hog. Eater crashed Revival Market's Hog Butchery Demonstration series lead by co-owner Morgan Weber and Head Butcher and CharcutierAndrew Vaserfirer to learn the essential steps. Here's how it goes:

Note: When inspecting the carcass ensure the meat is dark red and does not have a strong odor. Vaserfirer recommends beginner butchers start with a shoulder as opposed to the full animal.
-Ellie Sharp
· All Other The Five Days of Meat Coverage [-EHOU-]

Revival Market

550 Heights Boulevard, , TX 77007 (713) 880-8463 Visit Website