This big boy took me forever to break down, it barely could fit on out butchering table! Eventually got all the proper parts in place and created different brines and cures for different pieces (culatello, head cheese, trotters, ham, loin, tenderloin, ribs, tail, belly) After about three weeks here's the first dish sold using this bad boy!
We treated the loin as if we were making a piece of baked ham (long brining time, then poached in the circulator) took the bellies out of brine a week later then braised it till tender. On the pick up it was served with smoked and pickled matsutakes, savoy cabbage stuffed with guanciale (made in house), rutabega, onions, garlic, whole grain mustard, and chilies. The sauce was just molasses aerated! super porky.
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