ChefSteps & The Pig

After breaking down our 163 lbs / 74 kg pig —with props to Tim Ferriss, our butcher-in-training—we've been busy using up every bit of pig, from nose to tail. Sure, a lot of this work will end up in our sous vide course, but in the meantime we'd like to know which cuts you would most like to see as a demonstration video and step-by-step recipe?

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