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Get your hacksaws ready (but not actually -- leave it to the pros), because we challenged Molly Baz to master whole animal butchery. In this episode, she was under the tutelage of her dear friend Lena Diaz, a butcher at the Greene Grape, who showed her the ins and outs (literally) of a pig, from the Boston Butt to the leaf lard.
The Greene Grape is still open for business!
Check out their website here: www.greenegrape.com/
And check out the tongs that the Test Kitchen swears by: www.bonappetit.com/story/cooking-tongs
Follow them on Instagram: @greenegrape
Filmed on 2/12 and 3/3/20.
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Pro Chef Tries Butchering a Whole Pig for the First Time | Bon Appétit