Suckling Pig Deboning
This technique will teach you to debone a suckling pig in just a few minutes and with very little effort. You can use the bones to make a beautiful stock.
Place the top half of <quantity>1</quantity> suckling pig on a cutting board, with the back down. Make a cut to split the thorax
Remove the entrails
Make an incision from the throat to the thorax until you reach the spine
Cut along the ribs, keeping the sharp edge of the knife aimed toward the bone to preserve most of the flesh as possible until you reach the spine
Follow the spine until you reach the cheeks
Remove the spine between the ribs and the base of the skull
Repeat the same process on the other side of the ribs. Separate the spine from the flesh and remove the bones
Remove the shoulder by scraping the edge of the knife against the bone
Hold the hock bone firmly and scrape it with the edge of the knife until you get the joint. Twist and remove the bone
The suckling pig is deboned
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