I really shouldn’t be surprised that a lot of people were a little grossed out by my photos of the butchered heritage hog from Cochon 555.  While the post about Cochon focused on the food and the chefs, the gang over at Endless Simmer encouraged me to post some of the more “explicit” photos on their site for all the world to enjoy. I was thrilled that they were as excited as I was about the demonstration, but as I indicated before, reactions were mixed.

Now I can appreciate people not caring to see this part of the cooking process.  It’s sometimes a hard truth that something has to die in order for us to enjoy the foods we love and consumer everyday.  To feel some note of compassion for the slain animal is normal and healthy.  But to me, the more I learn about the animals we eat and their anatomy, the more respect I develop for those ingredients.  It’s an animal, not another processed, prepackaged ingredient I get at any grocery store. The steak or chop stops being just some cut of meat, and I can see it as part of a larger picture, as something that has a little story behind where it came from.  My appreciation grows the more hands on I can be with the ingredients. And this applies across the board: growing veggies, filleting fish, or seeing first hand where a tenderloin comes from.  I love this stuff, I geek out to this stuff, and if it grosses my friends out a little bit, even better.

So I figured I’d throw the whole breakdown out there and let God the Internet sort it out. The following pictures aren’t bloody, there are no guts being thrown around, but if you enjoy the ignorant bliss of not knowing where your favorite piggie parts originate from, this post may not be for you.  If however, you’re like me, and would love nothing more than to try your hand at breaking down a whole pig, then by all means enjoy the photos after the jump.

The dude to the right is obviously questioning the jump.. here we go.

There goes the tail

That’s the tenderloin.

Here comes the ribs, like a gorgeous, knarly wave of bone and flesh.

Off come the ribs.

This is where you’re getting your belly and bacon from, amoung other major cuts.

Slice those layers down.

And you’re ready to cook.

What?  Did you actually think we’d forget the head? This I have to say was an impressive process.  Spliting this guy open by hand is no joke.

Even I  squirmed at this part.  Saw to the nose hits a little bit like watching a guy take one to his no-no’s.

Oh yeah, that hurt too.

Actually a shot of some brain over in the right corner.

Fin.  I hope your still like pork.

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