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Explore We Butchered the ‘Wagyu of Pork’ (Then Ate Every Part) with 1,418,998 views, 17,338 likes, and 1,542 comments. Experience the impact of this video content that has captured audience attention.

We got our hands on a whole Iberico pig and cooked every single cut. Often called the Wagyu of the pork world, Iberico is usually only seen cured or sliced thin. This time, we did it properly. With expert butcher Ruadhán from HG Walter guiding us, we break down the entire Iberico pig from head to tail, explaining every cut, why the fat behaves differently, and how Iberico pork compares to standard British pork. Then we cook and eat every part of the animal, from premium chops to overlooked cuts you almost never see prepared this way. This is a full deep dive into Iberico pork: how it’s butchered, how it cooks, why it’s so rich, and which cuts are genuinely worth eating fresh rather than curing. If you’ve ever wondered what makes Iberico so special, or why it’s often compared to Wagyu, this is the most complete answer you’ll find. What’s in this video • Full Iberico pig butchery • Expert explanation of Iberico cuts • Head-to-tail cooking • Fat content, marbling, and flavour breakdown • How Iberico differs from British pork • Which cuts work best fresh vs cured VIDEO CHAPTERS 00:00 - Wagyu of Pork 00:30 - Head Butchery 03:59 - Ear Tasting 04:28 - Jowl Tasting 05:12 - Cheek Tasting 05:58 - Sholder Butchery 12:56 - Spare Rib Tasting 14:10 - Shoulder Tasting 15:00 - Collar Tasting 15:38 - Front Leg Butchery 19:09 - Knuckle Tasting 19:42 - Hand of Pork Tasting 19:56 - Middle of Pork Butchery 23:58 - T-Bone Tasting 25:29 - Pork Chop Butchery 26:49 - Pork Chop Tasting 28:06 - Belly Butchery 31:01 - Sausage Tasting 32:02 - Intercostal Tasting 23:39 - Belly Tasting 33:53 - Rump Butchery 35:30 - Rump Tasting 36:32 - Hind Leg Butchery 37:47 - Leg Tasting 38:02 - Cowboy Steak Tasting 39:20 - The Last Leg

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