Slide 1

Francois Vecchio Shoulder Section Slide 2 Shoulder bone in, 4 ribs, spare ribs removed, with jowl. Bone in, 4 rib shoulder, spareribs removed. Boning the neck. Boning the neck Slide 3 Removing the neck bone. Cutting the Coppa. Exposing the blade bone. Slide 4 Coppa, following the seem to the butt fat.Coppa, following the seem to the butt fat Removing the nerve from the Coppa.Cutting off soft fat on the inside of the Coppa. Slide 5 Whole Shoulder.Belly section shows flaps to be lifted and trimmed for Pork I. Trimmed thinner edge of Coppa. Slide 6 Beginning at the jowl, lifting and trimming the individual muscles. Pealing and removing the membranes and soft fat exposed to the muscles. Lifting the thin muscle alongside the shoulder. Denuded flap. Slide 7 Lifted flap.Skin opening Removing the blade membrane from the upper muscle. Cleaned top muscle Slide 8 Exposing the median sinew. Cushion exposed. Disjointing.Inner sinew of the inner blade Slide 9 Cutting out slavery glands from the jowl. Cut for Guanciale. Lifting the top muscle. Cutting the Hock at the elbow. Slide 10 Pulling the sinew to cut it. Hock with elbow bone and sinew attached. Hock with elbow bone and sinew attachedCenter blade sinew. Slide 11 Cushion upper sinew. Pealing the sinew. Clearing the tip of the elbow. Reaching for the cushion mid sinew. Slide 12 Removing the desinewed meat from the fat Jowl. Cleaned meat. Cleaned Jowl attached to shoulder ( Butt fat ).Guanciale skin. Slide 13 Guanciale cleaned of the glands. 50 /50 Trim. Pork with sinew with 85% ( Pork II ).Pork desinewed 95% ( Pork I). Slide 14 Shank / Butt fat. 15/85% butt fat. Premium Salami Butt fat. Skins of Chicharones. Slide 15 De-sinewed cushion All 95% front.