A Hog Fabrication by David Bottagaro of the National Pork Board

There are some things I'm good at. Using a saw isn't one of them. So, I don't think I'll be fabricating a hog anytime soon. But I did enjoy watching David Bottagaro do it. A former chef, Bottagaro is currently the National Foodservice Marketing Manager for the National Pork Board.

david bottagaro, national pork boardBottagaro shows us the pork belly — Can you say bacon?

During a recent trip to Minnesota where I visited Wakefield Pork, Inc, Bottagaro demonstrated a hog fabrication for us. For those not familiar, a hog fabrication involves “breaking down” a half a pig. Big, sharp knives and even bigger saws are needed. I won't go through the entire fabrication process, but here a few pics to give you an idea.

hog fabricationHalf a hog ready for fabrication.

hog fabricationSawing through the primal loin.

fresh hamMmmm… fresh ham.

hog fabricationGive me some ribs!

pork tenderloinMoist and Healthy Pork Tenderloin

hog fabricationChops, chops, chops.

For full-color photos of all pig parts and names of pork cuts, please check out this great resource from Pork, Be Inspired.

How about you? Have you ever done or seen a hog fabrication? Tell us about it the comment section below.


3 thoughts on “A Hog Fabrication by David Bottagaro of the National Pork Board

  1. I’ve never seen one, but I’ve cut up deer and sections of beef myself. I wouldn’t be afraid to try it. I do chicken all the time too – it’s often MUCH cheaper that way. (Not always though, suprisingly!)

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