The careful art of butchery
Chef Bissonnette walks through his approach and technique for breaking down a pig carcass. Following through logical steps he explains how to follow the natural lines of muscle and connective tissue to produce the primal cuts.
He also explains how some underused cuts are are actually quite delicious when prepared well. His presentation underscores his commitment to using the whole animal.
Winner of Food & Wine's 2011 People's Best New Chef Award. Chef Bissonnette is a champion of nose-to-tail cuisine and well known locally and nationally for his exceptional charcuterie and passionate dedication to supporting local, sustainable purveyors.