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Francois Vecchio Pork Break

Francois Vecchio Pork 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.

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Francois Vecchio Pork Break

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  1. Francois VecchioPork Break

  2. 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

  3. Terry Van Wyhe Canadian breed fed Alaskan barley in Kenny Lakes 400 Pounders. Heads ready to cure in brine, cheeks and tongues

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

  5. Removing the tenderloin. Tail removal

  6. Tender head lifting / (avoid deep cuts into the underlying knuckle and sirloin.) Finding the head of the tenderloin at the pubis bone. Hip bone / loin severing cut. Tender and Flank / Ham separation

  7. First lumbar sacral cut. Hip joint separation. Rib scoring

  8. Lifting the spareribs. Sparerib cutting. Sparerib / belly cut. Removing the Spareribs

  9. Whole Spareribs St- Louis spareribs / breastbone. Loin / shoulder cut at the tip of the blade bone. Shoulder bone is with, 4 ribs, spareribs

  10. Center, belly and loin, still with it’s bones Long Ham tenderloin removed. All the parts, dry cure side

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