Pork butchery class - Bone in chump joint

[Gary London]

As a birthday present back in May my sons paid for a 90 minute pork butchery class. (Turner and George, London EC1 for those in the U.K.)
I went yesterday and it ended up being a 135 minutes of one to one. I was the only person in the class!

The butcher showed me how he cuts up half a pig into the primal cuts and I had a loin to myself to make into chops, a bone in chump joint and a rolled boneless sirloin joint.

This is what I started with.

Great meat with lots of lovely creamy fat. So today I had to eat some of it - I have 8 massive beautiful chops, a boneless sirloin that will feed 8,

Cooked this beauty. A bone-in chump joint.

Set it up on the kettle and had to leave it to cook itself for a couple of hours. Then another couple of hours under family supervision until I got back. Very unsettling not be there in command

3 hours in

By the time I got home it was overdone but still looked nice with a crispy exterior.

Plated meal pics to follow!

 

[Barb D]

So are I'd say that's one outstanding cook, looking forward to seeing the plated pics.

 

[Gary London]

Disappointed and only myself to blame for leaving it unattended for too long. It came out too dry. A great shame for such good quality meat.

Need a splash of Bisto to make it look more appealing

The crackling though is the the best I have ever tasted. That big layer of creamy fat is so tasty!

I am looking forward to the huge bone-in chops which will be cooked with great care and attention.

 

[WB Zipf]

Great experiance, thanks for sharing! I love your descriptions, they made my mouth water.

 

[Cliff Bartlett]

Looks gorgeous. So does your yard. Congrats on the class!

 

[Robert T]

Looks good to me! Pork is just the greatest meat there is and its cool you have learned so much about the different cuts. I can only imagine how delicious it was!

 

[Jerome D.]

Gary,
What a fantastic birthday gift from your sons! Must have been great getting all that hands-on experience with individual attention from a professional butcher. Love the photo of the crackling - I'd be willing to sacrifice meat moisture if it meant I would end up with crackling like that!

 

[JeffG]

Your son's rock, and what a great gift, your a cut above most of us.

 

[JimK]

Pretty cool birthday present, and nice cook. Overdone or not, I like that nice crisp skin.

 

[John Sp]

Wow Gary - way to make use of your learning experience. The color on that meat looks awesome. Your sons really gave you a great gift there!

Regards,

John

 

[Robert-R]

You are blessed by sons who care about you & what you like. Doesn't get any better.
Would love some of that crackling.