95KG - HOW TO BUTCHER A PIG / Handcrafted Pork Belly / 돼지발골 / How to bone ribs

서울 관악구 신원시장에서 경력 11년 된 돼지 발골 전문 정육점에 가보았습니다. 도축된 돼지를 입고 후, 바로 돼지 부위별 발골이 이루어졌습니다. 등갈비, 삼겹살, 등심, 안심, 등뼈, 갈빗살의 발골하는 방법은 전문가의 스킬이 느껴지는 하루였습니다.
I went to a butcher specializing in pork bones with 11 years of experience in Sinwon Market, Gwanak-gu, Seoul. After putting on the slaughtered pigs, bones were formed for each pig part. How to develop back ribs, pork belly, loin, tenderloin, spine and ribs was a day in which the skill of a professional was felt.
이 영상은 명절에 한국인이 좋아하는 돼지를 각 부위별 해체하여 삼겹살, 등심, 안심, 등뼈, 갈빗살 등으로 분류하여 판매되는 과정을 기록한 교육용 영상입니다.
هذا الفيديو عبارة عن فيديو تعليمي يسجل عملية تفكيك الخنازير المفضلة لدى الكوريين في كل جزء من العطلة وتصنيفها إلى بطن ، وخصر ، وحيوان ، وعمود فقري ، وأضلاع ، إلخ.
This video is an educational video recording the process of dismantling Koreans' favorite pigs for each part of the holiday and classifying them into pork belly, loin, tenderloin, spine, ribs, etc.
태강축산 ,관악구신원동 신원시장
신원시장 내 태강축산(정육점)
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#pork part dismantling #Butchering #Handcrafted #Pig #pork #pork dismantling
#Documentary #Educational #Pig dismantling education #pig cut #猪 解体
#돼지발골 #등뼈날리기 #초보자 #돼지해체 #돼지해체 교육

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