Cochon Butcher’s Eric Tirone is dedicated to his craft and has been building his knowledge base, strengthening his skills and honing his technique at one of the best restaurants in New Orleans for the past two years.
Eric, who hails from St. Louis, grew up in a food centric family. With parents that both love to cook and a brother already in the business it was only natural that he chose the career he did. Eric received his degree in Culinary Arts from Johnson & Wales University. While there he had an opportunity to travel to Italy and learn various techniques and cooking styles. It was during these travels that he realized he wanted to focus on fabrication and immediately applied as an intern at Cochon Butcher.
As an intern Eric never lost sight of his goal of becoming a butcher. He worked extra hours and learned as much as he could about breaking down pigs; eventually his hard work paid off with a full time butcher position at Cochon.
Today customers waiting in line for lunch at Cochon butcher can witness Eric butcher a whole hog in about 35 minutes.
Awesome video! I love butchery. I had a unit back in culinary school, and worked in a butcher shop during a phase of my internship. I got to break down a whole pig, but it was much smaller than this (and that was so many years ago). Thanks for sharing - he's pretty amazing!
ReplyDeleteHeather, that is so cool...I was amazed at his talent and the entire process. Glad you liked the video.
DeleteThat video gives me a new respect for what butchers do. Amazing!
ReplyDeleteIts something I never really thought about until watching it in person....wonderful experience
Deleteummm... cool AND icky... think I will have a salad for lunch... :/
ReplyDeleteIncredible! Not something I think I could do, but still cool that you were able to learn about it in person.
ReplyDeleteWhoa. That video made very thankful that butchers exist. It was interesting to see but I'm happy I don't have to do it. :)
ReplyDeleteit's a job we tend to take for granted.
DeleteI agree with Erin...glad I don't have to do that myself!
ReplyDeleteWow, I learn something new everyday.
ReplyDeleteI'm so glad I don't have to do this myself. Thank God for good butchers! Totally under rated job!!
ReplyDeleteButchers rock the casbah.
ReplyDeleteDon't worry. I still love bacon. I find this fascinating!
ReplyDeleteI would not be able to that. But thank goodness there are people who do! ;)
ReplyDeleteThis is a wonderful blog. Bacon is not my thing but I can appreciate those that do like it.
ReplyDeleteWow!! This is crazy!! I'm so impressed by this LOL
ReplyDeleteI wish I could break something down w/out getting squeamish but I just can't pull it off. Butchers are bad ass
ReplyDeleteI'm so glad that there are still professional butchers who have a love for the craft. Growing up on a farm and having a grandfather who was a butcher, I've always had a close association with the origins and processing methods of the foods we enjoy. I think, in general, people have lost connection to the source of their food and hope that there will be more education and information made available on the topic.
ReplyDeleteTotal appreciation for butchers! I still love bacon ;)
ReplyDeleteI find it unfortunate that so many people look down on butchers. It's such an important profession, and I would actually love to learn more about it, as we raise our own cows (I would LOVE to raise a couple pigs as well) and it would make the cost so much less if we could butcher them ourselves.
ReplyDeleteWow, so interesting. I went into pastry because I knew handling raw meat every day wasn't my thing. I have a lot of respect for those who study the art of butchery.
ReplyDeleteSo interesting! I love that butchery seems to be making a comeback.
ReplyDeletePigs are my favorite animals :( but bacon is my love! Love that Star Wars sticker by the way ! lol
ReplyDeleteI am so thankful for our local butchers - they do an amazing job and not many people think to thank them, let alone find out what they think about dishes, suggests, etc. Could I do the job, nope - but I definitely appreciate those that do.
ReplyDeleteJust watched Kevin Gillespie break down a pig in like 6 minutes on Top Chef Duels last week - crazy! Love that they use everything!
ReplyDeleteOne of my friends from high school is a butcher. He owns the butcher shop in town. I don't think I could do his job. It's hard work.
ReplyDeleteOh wow that's so cool but I would not be able to do it myself hahahah
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