Francois Vecchio Middle Section

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Francois Vecchio Middle Section

description

Francois Vecchio Middle Section. Cutting alongside the baby back ribs. Cutting alongside the baby back ribs. . Boning the loin still in place. Boneless loin still part of the center. Baby back ribs cut from vertebrae. Center, boneless, skin on, rolled for ( Poretchetta ) . - PowerPoint PPT Presentation

Transcript of Francois Vecchio Middle Section

Page 1: Francois Vecchio Middle Section

Francois VecchioMiddle Section

Page 2: Francois Vecchio Middle Section

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Cutting alongside the baby back ribs.

Boneless loin still part of the center

Boning the loin still in place.

Cutting alongside the baby back ribs.

Page 3: Francois Vecchio Middle Section

Baby back ribs cut from vertebrae.Center, boneless, skin on, rolled for ( Poretchetta ).

Loin reaching the seam to the back fat. Loin removal, (note the minimal scoring of the ribs by the saw.)

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Loin trimming with straps on. .Loin center ready for Pancetta cut.

Boneless loin with straps.

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Outside muscle showing on the shoulder / belly cut.Belly and back fat.

Boneless loin with straps.

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Back fat and rib strap

Where to align the Pancetta / back fat cut. Pancetta / rib cut showing the lean seam.

Where to cut off the belly buttons

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Lean seam at flank side of Pancetta

Belly strap cut.

Where to cut the flank from the Pancetta.

Belly strap removed.

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Where to score the bevel edge of the Pancetta after cure for rolling.

Rolling a skin on Pancetta.

Belly strap, flank, Pancetta, belly back strap, back fat (blades on).

Flank steaks removal.

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Pancetta Skinned.Skinning the Pancetta..

Pancetta skinned.

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Skin on back fat. Skinning back fat.

Skinning belly back strap (use for course ground salami). Back blades and flanks 95%.

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50/50 from flank. 95% lean designated = Pork I

Soft fat ( Pates’, breakfast sausages, rendering. Belly back strap ( course Salami, saucissons ).

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Back fat ( hard fat for Salami and premium sausages ). Skins