hi guys and welcome back to the Urban butchery channel with meFranco Macellaio
Today sure I've got something a little bit different for you and
something you don't normally see on other YouTube channels and that is how to
dissect a pig's pluck if people that don't know a pig'spluck is the lung the
heart the skirt the liver and also it involves taking the tongue off as well I
think it's really important certainly is for the urban butchery channel to show as
many aspects of butchery as we can do really
the thing is butchery isn't all about you know crown roast of lamb, ribeye steaks
and sirloin steaks we also have to deal with all the offal and things like that
so this is just a little videos to show you how to dissect in picks pluck so
without further ado thums up heads down you guessed it lets crack on!
welcome back guys so let's get on with this pigs pluck so we're just going to
do a little bit of edge maintenance first and there we go so there we have a
pigs pluck there and here i'm pointing to the liver to the skirts to the lungs to
the heart and there's the tongue also we have the windpipe there and the
esophagus the windpipe is the trachea of course so what we're gonna do gonna
dissect this we're going to start with the liver so we just seen through that
little membrane though which separates the skirt from the liver and then remove
the liver so of course pig's liver has 5 lobes lambs have three and cows have four so
you want to tell the difference obviously the cows a lot bigger so
the next thing that we're going to take off the pigs plug it's the heart so we
just remove that excellent piece of meat that beautiful slow roast is stuffed
I'm the next step we're going to remove the skirt of course there is membrane
attached to this or we do need to trim that off a little bit just pull that to
one side and then we're left with the windpipe through pipe tongue and lungs
so now we're going to remove the tongue so I'm just feeling for it it's like two
little bones one either side so I'm just working my knife right nose and then
just back again trying to utilize all that meats make sure we get it all and
that's the pig tongue and of course the pigs plug fits in with the constant
mantra of the urban butchery channel which is to use all of the animal so let's run
through this a little bit so the lungs well there are an Asian delicacy they
like to chop those up boil them up and put them in with fresh veg they're also
great for haggis and faggots and in this case they're gonna be use for dog food
the Tong is great for Terrines or Brawn you have pressed tongue and also we can
use the tongs to make sausage meat the heart can be stuffed and roasted we can
have a pork house stew or pork hearts stir-fry and also the how it lends
itself really well to braising overskirt great for sausage meat and manufacturing and
last but not least the liver which obviously you can make liver paté liver
and sausage pork and live and curry and of course ubiquitous liver and onions so
all in all the pigs pluck in my opinion it's a very versatile because and
shouldn't be overlooked welcome backe guys I hope you enjoyed that
videoit is a little unusual but still like I said I think it's very
important to show as many aspects of butchery as we possibly can if you did
enjoy the video or found it interesting or informative then please
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fantastic so I'll catch you next time on the urban
butchery channel skills for life!