Francois VecchioPork Break

Francois Vecchio• Welcome

• François Vecchio has over 50 years of experience in the Meat Industry, from Farm to Plate.

• • He specializes in Italian, Spanish, French & German

traditional meat craftsmanship.• • From 1962-1980, François owned and operated his

family’s company in Switzerland, overseeing 700 + employees in the meat industry. In 1981, he landed in California and introduced European-style Salami to the West Coast, first, working with Busseto Foods (formerly Rapelli of CA), then Columbus Salami Company. He is fluent in English, French, Italian, Spanish and German. He currently mentors award-winning artisans and chefs in the US and Canada and organizes curing workshops in Alaska. His neighbors include moose, caribou, bears, and pigs.

• • To contact François, email him at franvec@gmail.com

Terry Van Wyhe Canadian breed fed Alaskan barley in Kenny Lakes 400 Pounders.

Heads ready to cure in brine, cheeks and tongues

Cheeks and tongues

Side with jowl, feet and leaf lard removed. Lard crystalized hard.

Tail removal

Removing the tenderloin.

Tender and Flank / Ham separation

Tender head lifting / (avoid deep cuts into the underlying knuckle and sirloin.)

Hip bone / loin severing cut.

Finding the head of the tenderloin at the pubis bone.

Rib scoring

First lumbar sacral cut. Hip joint separation.

Removing the Spareribs

Lifting the spareribs.

Sparerib / belly cut.

Sparerib cutting.

Shoulder bone is with, 4 ribs, spareribsLoin / shoulder cut at the tip of the blade bone.

St- Louis spareribs / breastbone.Whole Spareribs

Center, belly and loin, still with it’s bones Long Ham tenderloin removed.

All the parts, dry cure side