How to Butcher a Pig, with Preston Clark of the Cannibal (Video)

The chef of Gramercy's meat-and-beer haven takes us through the steps involved in breaking down a whole hog.

Meat and beer may seem like base pleasures, but at the Cannibal, they are elevated to epic heights. The hybrid bar–restaurant–butcher’s shop—named after Belgian cycling legend Eddy Merckx, a.k.a. “The Cannibal”—offers one of the city’s most intriguing beer lists, served alongside house-butchered beasts in the form of lamb tartare, pork belly-stuffed grilled cheeses, and the ridiculously delicious half pig’s head, rubbed with hot chilies, fennel, and honey.

To find out how chef Preston Clark works his magic with the hogs that come into the restaurant, we swung by the Cannibal with the Complex TV crew and asked him to break down the process of, well, breaking down a pig. Watch the video above to see all the action, from removing the head to band-sawing the saddle. Don’t be scurred.

The Cannibal, 113 East 29th St (212-686-5480, thecannibalnyc.com)

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