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Get your hacksaws ready (but not actually -- leave it to the pros), because we challenged Molly Baz to master whole animal butchery. In this episode, she was under the tutelage of her dear friend Lena Diaz, a butcher at the Greene Grape, who showed her the ins and outs (literally) of a pig, from the Boston Butt to the leaf lard. The Greene Grape is still open for business! Check out their website here: https://www.greenegrape.com/ And check out the tongs that the Test Kitchen swears by: https://www.bonappetit.com/story/cooking-tongs Follow them on Instagram: @greenegrape Filmed on 2/12 and 3/3/20. Want Bon Appétit shirts, hats and more? https://shop.bonappetit.com/?utm_source=youtubeu0026utm_brand=bau0026utm_campaign=aud-devu0026utm_medium=videou0026utm_content=merch-shop-promo Still haven’t subscribed to Bon Appétit on YouTube? ►► http://bit.ly/1TLeyPn Want more Bon Appétit in your life? Subscribe to the magazine and score a free tote! http://bit.ly/2n0gbmu ABOUT BON APPÉTIT Bon Appétit is a highly opinionated food brand that wants everyone to love cooking and eating as much as we do. We believe in seasonal produce, properly salted pasta water, and developing recipes that anyone can make at home. Pro Chef Tries Butchering a Whole Pig for the First Time | Bon Appétit