How One Pig Becomes Hot Dogs, Bacon, Salami, and More - Great Transformations

Learn the complete nose-to-tail butchery process as expert butcher John Ratliff demonstrates how to transform a single pig into eight distinct pork products using traditional techniques. Master the art of creating hot dogs, bacon, coppa, dry-aged pork chops, salami piccante, ham, guanciale, and terrine through centuries-old methods of curing, smoking, and fermentation. Discover the intricate steps involved in each transformation, from initial breakdown of the carcass to the final cured and prepared products, gaining insight into professional butchery skills and traditional charcuterie techniques that maximize the use of every part of the animal.